Curry Chicken

by Aihui Ong (I We)

Information

Ingredients

1 medium size chicken or 2 lbs chicken pieces (drumstick, breast meat etc)
1 onion, thinly sliced
12 tablespoon oil
2 tsp salt
2 medium size potatoes
2.5 cups of coconut milk (550 ml)

Marinade
--------
8 tablespoon curry powder
8 tablespoon water
4 shallots
4 cloves of garlic
4 slices of ginger

Directions

1) If using whole chicken, rinse and cut into pieces

2) Skin potatoes and chop into large cubes

3) Prepare marinade. Mix curry powder and water into a paste. Grind shallots, garlic and ginger into a smooth paste. Add the curry paste. Rub the marinade on chicken. Leave in the fridge for at least 1 hour.

4) Heat a pot or wok over high heat till smoke appears. Add the oil.

5) Stir fry onion till lightly golden brown.

6) Add 5 tablespoon of coconut milk and the chicken with the marinate.

7) Stir fry for another 2 minutes, then add another 5 tablespoon of coconut milk.

8) Add potatoes and simmer for 3 minutes. Then add remaining coconut milk. It's not necessary to use all the coconut milk, use less if you prefer less curry gravy.

9) Bring to boil, simmer uncovered till chicken and potatoes are cooked (about 20 - 30 minutes)
10) Season with salt to taste. Serve with steam rice or bread.