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Curry Chicken with Coconut Milk
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Recipe Information
Vicky Bryant


  • 1 chicken, cut into chunks
  • 1 tbsp (15 ml) chili powder
  • 2 tbsp (30 ml) curry powder
  • 1 tbsp (15 ml) paprika
  • 1 tsp (5 ml). cumin
  • 3 cloves garlic, chopped
  • 2 white onions, chopped
  • 2 tomatoes, roughly chopped
  • 1/2 cup (125 ml) cilantro, chopped
  • 2 tbsp (30 ml) oil
  • 1 bay leaf
  • 1 lb (.5 kg). sweet potatoes, peeled and cut into small chunks
  • 1 cup (225 ml) coconut milk
  • 3 cups (700 ml) water
  • salt and pepper, to taste
  • Heat oil in big pot and saut onion and garlic until onion is slightly caramelized.
  • The onion gets nice and sweet when you let it brown a little (This should take about 5 to 7 minutes).
  • Add chicken chunks and continue cooking for about 3 minutes.
  • Add all remaining spices and stir for a few minutes.
  • Let this mixture cook until chicken is tender.
  • Add the rest of the ingredients; adjust any seasonings necessary. (This is where I always add more cilantro, curry, and cumin.)
I serve this dish with spiced rice which is also posted for you. This has to be my favorite dish and it makes the house smell WONDERFUL!

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