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Malaysian Chicken Curry with Buttermilk Beer Beignets
Ingredients
  • 1 ⅓ tablespoons Yeo brand Malaysian curry powder
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon chicken bouillon
  • 1 pound dark meat chicken (cut, uncut, bone-on, boneless)
  • ⅔ cup coconut milk
  • 2 ⅔ tablespoons whole milk
  • 2 ½ teaspoons sambal badjak (an Indonesian chili paste with minced onions and dried shrimp)
  • ¼ yellow or white onion, sliced
  • 2 makrut lime leaves, ripped in half widthwise
  • ⅓ pound Okinawan sweet potatoes (aka Hawaiian purple sweet potatoes), peeled and cut into 1-inch cubes
  • ⅓ pound carrots, cut into 1 ½-inch-long pieces
  • Buttermilk Beer Beignets (optional)
  • Scallions, coarsely chopped, for garnish
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