Chicken Curry

MALAYSIAN CHICKEN CURRY
(again!?! but Sean was so happy when I told him what I planned to cook tonight)

You need:
Onion / shallots (chopped fine)
Garlic (chopped fine)

Curry powder (my mom sent me Baba's Meat Curry Powder so I used that)
Chicken pieces (I usually use dark meat - drumsticks / thighs)
Potato (baking potato or red potato works)
Coconut milk (I used canned because it is more convenient and tastes the same anyway)
Butter / lard / oil
Salt and pepper

You want to rub some salt and curry powder all over the chicken pieces, and let sit in your fridge for about 30 minutes minimum.

Then while you wait, you can chop the onions and garlic, as well as cube up the potatoes.

Next, you drop the butter into a heated pot and add the onion-garlic mix. Fry that on medium heat until the aroma is released, and have them slightly browned.

That being done, this is where the potato cubes come into the game. Fry them for a few minutes, until they are coated in the base mixture too. Then add a bowl of water (we are talking chinese rice bowl size here, or equivalent - 1 cup water), cover and cook on medium heat until the potatoes soften slightly.

When potatoes are softened and cooked, lower the heat and then add your chicken pieces and another cup / bowl of water, so that it just slightly covers most of the contents. Here you might want to add more curry powder as well
(and start cooking your rice!)

Simmering it at medium low heat about 15-20 minutes it should look like this:

Or at least simmer until your chicken pieces are fully cooked. I do not recommend boiling on high heat because the chicken meat falls off the bones and disappears into the void! Ha ha

Top off on your rice and DONE! Oh and if you like it more spicy, just add some ground up chili paste, or dried chilis. I always forget :(