Malaysian Coconut Chicken Curry

The recipe

Instructions

1. 1
   Cut the chicken thighs into chunks and peel and cube the potatoes. Cook the rice in boiling water, then drain and keep warm.
2. 2
   Heat the oil in a large pan and soften the sliced onion, garlic and ginger for 4 minutes, then stir in the curry powder and cook for 1 minute until fragrant.
3. 3
   Add the chicken and turn to coat in the spices for 3 minutes.
4. 4
   Pour in the coconut milk plus half a tin of water, add the potatoes and fish sauce, then simmer gently for 25 minutes until the chicken is cooked through and the potatoes are soft.
5. 5
   Season to taste and serve over the rice.

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