Malaysian Curry Chicken


Garlic cloves – finely chopped
5 shallot – finely chopped
2 stick lemon grass
Tiny bunch of curry leaves
3 chicken thigh and drumstick
1 kg potatos
1 can of coconut milk
1 tsp of chicken powder
1 tsp of salt
5 tsbp of soya sauce
1/2 tsp sugar
1 small jar of chilli paste off the shelf or preferable homemade chilli paste

To prepare the curry chicken
  Heat 50 ml oil in a wok / pot
  Add in chopped shallot, garlic, lemon grass, curry leave and stir fry
  Add in the chilli paste and stir it lightly with low heat
  Add in 1/2 can of coconut milk, a tablespoon at a time
  Keep stirring in low heat and add in chicken and potato for about 5 mins
  Add in the remaining can of coconut milk and a cup of water, mix well to avoid burning base
  Close the pot lid and cook in low heat for an hour
  Ready to serve anytime
  This chicken curry taste better the next day, just heat it up on the stove

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