Malaysian White Chicken Curry

This recipe is adapted from a Pakistani TV chef, Chef Zakir.  I love the simplicity of his recipes and the flavors that they contain.  I tried this recipe out a few years ago and it was a complete fail.  I think it failed because I tried to add other spices thinking that the ones listed in this recipe weren’t enough and it messed up the flavors.  I decided to try this recipe again, this time following the recipe basically as is (with a few minor adjustments) and it turned out delicious.

This recipe only has a few simple ingredients.

Saute the chicken until it starts to turn a light golden color.  

Add the boiled, blended onion and potatoes and simmer until the chicken is cooked through.

Ingredients:
2 chicken breasts, cubed
3 tbsp oil
5 cloves of garlic, crushed
1 potato, peeled and cubed
1 onion, cubed
1/2 cup yogurt
½ bunch fresh coriander, chopped
2-3 finely chopped jalapenos 
1/2 tsp black pepper
1/2 tsp white pepper
Salt, to taste

Method:

1. Boil some water in a pot and then add the chopped potato and onions.  Boil until the potatoes are tender.

1. pot and then add the chopped potato and onions.  Boil until the potatoes are tender.
2. Strain the water and blend the onion and potatoes into a paste.  
3. Heat oil in a pan, stir fry garlic for a little bit making sure not to let it burn.  Then add the chicken and cook it until the chicken turns lightly golden brown.
4. Now add the yogurt, potato and onion paste, and one cup of water and cook until the chicken is tender.
5. Add chopped green chilies, black and white pepper, and salt then cook for an additional 2-3 minutes.
6. Garnish the curry with fresh chopped coriander.

Serve with naan or boiled rice.