Chicken Curry (Cambodian) Recipe

Name: Chicken Curry (Cambodian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small onions, peeled and cut into eighths; 2 teaspoons finely minced garlic; 1 teaspoon butter; 1 tablespoon chili powder; 2 tablespoons curry powder; 2 teaspoons salt; 3 cups coconut milk; 2 (2 lb) fryer chickens (legs, wings or thighs) or (2 lb) chicken parts (legs, wings or thighs); 4 potatoes, peeled and cubed; 1/2 cup chopped peanuts

Servings: persons

4 small onions, peeled and cut into eighths
2 teaspoons finely minced garlic
1 teaspoon butter
1 tablespoon chili powder
2 tablespoons curry powder
2 teaspoons salt
3 cups coconut milk
2 (2 lb) fryer chickens (legs, wings or thighs) or (2 lb) chicken parts (legs, wings or thighs)
4 potatoes, peeled and cubed
1/2 cup chopped peanuts

1
Cook onions, garlic and butter on medium heat until onions are soft and yellow.
2
Stir in curry, chili powder and salt.
3
Add 2 cups of the coconut milk.
4
Add the chicken and the potatoes.
5
Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
6
Add remaining 1 cup of coconut milk and chopped peanuts.
7
Simmer for 10 minutes, then serve on Basmati rice!
8
PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small onions, peeled and cut into eighths, 2 teaspoons finely minced garlic, 1 teaspoon butter, 1 tablespoon chili powder, and more.

Yes, Chicken Curry (Cambodian) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry (Cambodian)

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