In a small bowl, grind together garlic, onion and
ginger. In a separate small bowl, mix together curry
powder and 5 tablespoons water.
Heat oil in a large skillet over medium high heat.
Saute garlic, ginger and onion until browned; add
curry paste and saute together until smell is strong
and fragrant.
Add yogurt, coconut milk and regular milk along
with 1 cup of water, and stir all together. Then
add potatoes and chicken and bring to a boil;
reduce heat and simmer until potatoes are tender
and chicken is cooked through, about 20 to 25
minutes.
Originally Submitted
6/21/2011
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