Chicken Curry (Cambodian)

• 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!

onions, garlic, butter, chili powder, curry powder, salt, coconut milk, fryer chickens, potatoes, peanuts

Taken from www.food.com/recipe/chicken-curry-cambodian-245936 (may not work)