Malaysian Chicken Curry with Buttermilk Beer Beignets Recipe | Epicurious

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