Curry Chicken

 

Ingredients: 

1 pack instant curry paste ( fresh curry paste is used in this recipe & preferred)

1 chicken, medium size / 1kg, cut into pieces

4- 5 pieces medium size potatoes, peeled and cut into chunk about 1-inch cube

3 shallots, peeled & sliced thinly

2 lemongrass, use the white parts only, pounded (optional)

2 tablespoon vegetable oil

2 cups water (500ml)

1 cup coconut milk (200ml)

 

Methods:

1. Boil a pot of water, put the cut potatoes into the boiling water and cook the potatoes till almost cook (still hard when trying to piece with folk). Remove the semi-cooked potatoes from the pot and set aside.

2. Heat wok, add oil. Saute sliced shallots until aromatic or light brown in color. 

3. Add curry paste, stir fry in medium heat until aromatic. Stirring is important to prevent the paste from getting burnt.

4. Add Chicken pieces and lemon grass. Stir for 1 minute before adding the water. 

5. Cover the pot and bring the chicken to boil. Lower the heat and boil the chicken for 10 minutes before adding the potatoes. Simmer the chicken and potatoes for another 10 minutes until the chicken become tender and the potatoes are cooked. 

6. Add coconut milk and bring it to boil. Serve hot.