Malaysian Chicken Curry with Buttermilk Beer Beignets

Name: 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