1 chicken cut into pieces
1 onion sliced
2 garlic cloves chopped
2 tablespoons tomato sauce (or 1 tablespoon tomato paste)
2 tablespoons milk
3 cups water
juice of ½ lemon or 1 tablespoon of lemon grass
1 - 3 tablespoons of curry powder (preferably Singapore or Malaysian)
1 sliced potato
Additions
100 g green peas
4 whole potatoes, peeled and cut into quarters
Method
Heat cup of oil in the pot. When the oil is heated, add sliced onions and fry for 2 - 3 minutes, then add garlic and fry for a further 1 minute. Add curry powder made into a paste by mixing with some water and stir for 2 minutes. Add milk and tomato paste and cook for 3 minutes. Add 3 cups water and let simmer for 3 minutes – to boil. Then add chicken pieces, cover, and cook until tender (about 15 minutes). Then add potatoes and cook. Add frozen green peas near end of cooking.
