Mild Chicken Curry

• 2/3 cup Cooking oil
• 1 cup Blended Indian red onion
• 1/3 cup Blended garlic
• 1/4 cup Blended ginger
• 1 tsp Mixed herb
• 1/2 tbsp Cinnamon powder
• 1/2 cup Meat curry powder (Mix with 1/2 cup warm water)
• 200 grams X 2 of potatoes (Cut into 6 pcs each)
• 1 kg Chicken (Headless and cut into 12 or as desired)
• 2 tbsp Salt
• 1 tsp Sugar
• 1/2 tbsp Chicken stock powder
• 2 liter Water
• 1/3 cup Coconut extract (Santan kelapa)

1. Heat up oil in the big cooking pan.
2. Sautee garlic, onion and ginger until they look almost caramelised.
3. Stir in cinnamon powder then stir in mix herb.
4. Stir in meat curry powder for few minutes until the oil comes seen
5. Add in potatoes and stir.
6. Once they are coated, add in the chicken and stir few minutes to let all the herb come together with the chicken
7. Add in the salt, sugar, chicken stock and water.
8. Stir few times and let them simmer for at least 15 minutes
9. Add in the remaining ingredient and let them simmer again for few minutes at least for 10 minutes until the liquid thicken a bit and at the same flat height of the chicken and potatoes
10. Serve while hot with some brown or white rice

cooking oil, indian red onion, garlic, blended ginger, cinnamon powder, curry, x, chicken, salt, sugar, chicken, water, coconut

Taken from cookpad.com/us/recipes/337553-mild-chicken-curry (may not work)