1 (8 ounce) can chicken broth
1 (4 ounce) can milk
1/3 cup galangal
2 tablespoons olive oil or vegetable oil
3 cloves garlic, crushed
1 tablespoon coarse dried curry powder or to taste
1/8 cup chopped fresh parsley
1/4 cup brown sugar
1 cup white sugar
In a large pot, combine chicken broth, milk, 1/3 cup galangal, olive oil, garlic, curry powder, parsley, brown sugar, white sugar, butter or margarine, chicken chunks and chicken stock. Simmer 15 to 20 minutes, stirring occasionally, or until chicken is cooked through.