Nanyang chicken curry

Ingredients

• 450 g boneless chicken thighs
• 250 g potatoes
• 100 g onion
• 150 ml coconut milk
• 20 g curry powder
• 10 g garlic
• 15 ml cooking oil
• 250 ml water
• 3 g salt

Method

1. Cut the chicken and peeled potatoes into chunks, about 3 cm for the chicken. Slice the onion and mince the garlic.
2. Heat the oil over medium-low heat and soften the onion. Fry the garlic and curry powder for 20 seconds, then immediately add the water.
3. Add the chicken and potatoes. Bring to a boil, cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
4. Add the coconut milk and salt and simmer for another 5 minutes. Check that the potatoes are tender and the chicken reaches at least 74°C. Reduce the sauce if needed.