This curry chicken is much drier and less spicy than the other chicken curry recipe. 

Ingredients:

1
1
5 tbsp
1/2

3/4
10 tbsp

Rempah (grind or pound together):

2
2
2
 

chicken, cut into pieces
onion, finely sliced
curry powder
coconut, grated, add in 450 ml (15 oz) water, squeeze for milk, discard pulp
salt
oil

shallots (bawang merah)
cloves garlic
slices fresh ginger or 1/4 tsp ginger powder
 

Method:

1. Mix the chicken, curry powder, and rempah together.

2. Heat an aluminum or enamel pan, add in 10 tbsp oil. stir-fry the onion for a few minutes. Add in a ladle spoon (about 5 tbsp) of coconut milk, and then the chicken with spices. Fry for a minute over a high fire and then 2 minutes over a medium fire. Add the remaining coconut milk and 1 tbsp salt and then simmer over a low fire until the chicken is cooked.

Note:

1. Use 250 ml/ 9 oz coconut milk or evaporated milk instead of 1/2 coconut.

2. A cast iron pan may effect the color of the coconut gravy, making it dark instead of golden yellow.