We had this curry which is different from the ordinary Asian curry recipes where essential ingredients are lemon grass,galangal and sugar.

The curry is thick and not spicy. It is sweet and fragrant with the presence of the lemon grass, kaffir lime leaves and galangal. The potatoes are partially deep fried and then added to the curry to cook through, served with steam rice.

Ingredients(serves 4)

• 1.5kg chicken( i use chicken thigh with skin )
• 200gm potatoes
• 2 lemon grass
• 500ml diluted coconut milk
• 2 pieces kaffir lime leaves
• 300ml thick coconut milk

Spices

• 5 tbsp chilli paste
• 200g shallots
• 5 cloves garlic
• 1 inch tumeric
• 3 slices galangal
• 5 candlenuts
• 1/2 tsp belacan

Seasonings

• 1 tbsp sugar
• 1/2 tsp salt
• 5 tbsp oil

Method

1. Rinse chicken thigh and drained. Peel potatoes, cut into pieces(quatered) and deep fry with oil. Remove and drain on paper towel.
2. Flatten lemon grass and knife. Grind all spices ingredients well. Set aside.
3. Heat up oil, fry lemon grass till fragrant and remove. Pour in the spice mixture to fry till fragrant. Put in chicken thigh and fry evenly before adding diluted coconut milk, lemon leaves, lemon grass, and 50ml of thick coconut milk. Bring to a boil.
4. Switch to medium heat and cook for 15 minutes. Add potatoes and seasonings. When the potatoes are cooked, pour in the remaining thick coconut milk and bring to a boil before serving. Serve with steamed rice. Voila!