Malaysian chicken curry (coconut based curry)

Ingredients

Ingredients A:

• 500 chicken thigh fillets, diced
• 2 – 3 potatoes, diced in similar size with the chicken
• 1 lemongrass stalk, cut lenghtwise in 3 parts & slitin halves
• 2.5 tbsp curry powder, dissolves in 1/4 cup water
• 200 ml coconut milk
• Salt to taste

Ingredients B :

• 1 large onion
• 4 garlic cloves
• 1 inch thick ginger
• 1/4 cup water

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Preparation

• Blend ingredients B in a food processor.
• Pour the blended ingredients B in a pot, let it simmer until it is almost like a thick paste. Add in 1/4 cup oil and lemongrass, saute until aromatic & little brown bits start to appear.
• Add the curry powder mixture and let the pot mixture simmer further for 10 minutes or until the oil begins to surface.
• Add chicken & potatoes, quickly saute to combine with the spices. Pour enough water to cover the chicken and potatoes.
  
• Simmer under low to medium heat until the potatoes are tender.
• Season with salt, add in coconut milk and continue simmering for another 10 minutes.
• Best served with rice, vermicelli and bread.

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