Chinese Curry Chicken (4 pax)

INGREDIENTS

6 medium-sized potatoes, skined

1 packet of frozen chicken thighs

1 packet of curry paste

1 packet of coconut cream

1 can of evaporated milk (optional)

4 stalks of lemongrass, lightly crushed

1 red onion, finely chopped

curry powder

chilli powder (optional)

sugar

salt

light soya sauce

corn starch

PREPARATION

1. Marinate the chicken with sugar, light soya sauce and corn starch for about 1 hour.

2. Heat up some cooking oil in a deep pot and fry onion.

3. Add in curry paste and continue to fry for about a minute.

4. Add in lemongrass, curry powder, chilli powder, 2 teaspoon of sugar and 1 teaspoon of salt. Mix well.

5. Pour in chicken and potatoes. Mix well for about 2 minutes.

6. Pour in hot water till water level is about 2 inches above the chicken and potatoes. Bring to boil.

7. Lower down heat and continue to simmer till chicken is fully cooked.

8. Turn off heat and stir in coconut cream and evaporated milk. Stir well.

9. Turn on heat and bring curry to boil for another 3 minutes.

10. Best served with white rice or toasted baguette.