Karee Curry With Chicken from Thailand

A mild sounding chicken curry cooked in coconut milk. from ezythaicooking.com for ZWT

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1 1⁄2 lbs chicken
• 1  tablespoon  chili curry powder
• 3  cups coconut milk
• 1  onion, sliced
• 2  baby potatoes
• 1  red  chili, sliced
• 1⁄2 tablespoon sugar
• 1⁄2 teaspoon salt
• 1  tablespoon fish sauce
• 1  cup rice
• 2  cups water (for rice)

Directions

1. Cut the chicken into portion sized pieces. Legs and thighs can be left whole.
2. Heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. Stir in one cup of coconut milk until the powder mixture is well dissolved.
3. Place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through.
4. Meanwhile, slice the onion, peel and dice the potatoes. Add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.).
5. Meanwhile, prepare rice according to package directions.
6. Immediately serve the karee over top of the rice.