Chicken Curry (Cambodian) - cooking recipe

Ingredients

4 small onions, peeled and cut into eighths
2 teaspoons finely minced garlic
1 teaspoon butter
1 tablespoon chili powder
2 tablespoons curry powder
2 teaspoons salt
3 cups coconut milk
2 (2 lb) fryer chickens (legs, wings or thighs) or (2 lb) chicken parts (legs, wings or thighs)
4 potatoes, peeled and cubed
1/2 cup chopped peanuts

Preparation

Cook onions, garlic and butter on medium heat until onions are soft and yellow.
Stir in curry, chili powder and salt.
Add 2 cups of the coconut milk.
Add the chicken and the potatoes.
Cover tightly and simmer for 20-30 minutes, stirring occasionally, until chicken is tender.
Add remaining 1 cup of coconut milk and chopped peanuts.
Simmer for 10 minutes, then serve on Basmati rice!
PS-You could easily use cut up chicken breasts, just watch the cooking time so they don't get too dry!