serves 4 to 6
1 free range chicken or 1.5 kg of chicken thighs, cut into manageable pieces
3 large potatoes, peeled, cut into chunks and soaked in water until needed
1 can (400 ml) of Ayam brand coconut milk
1.5 cups of stock
1 pandan leaf, knotted or 3 kaffir lime leaves, torn
salt and sugar to taste
oil for cooking
for the curry paste;
5 shallots, peeled and halved
2 single bulb or 6 cloves of garlic, peeled
1 thumb size piece of turmeric, peeled and chopped
3 cm piece of galangal, peeled and chopped
1 lemongrass (white part only), chopped
3 to 5 large red chillies
10 to 20 dried chillies (according to your taste) soaked in hot water for 20 minutes and drained
Blend or pound fresh spices in batches until smooth.
Prepare the chicken and potatoes.
Fry curry paste with 4 tbs of cooking oil, stirring constantly until oil separates.
Add chicken to the pot and cook for 2 minutes. Stir and mix to coat chicken pieces as you go.
Pour in half of the coconut milk and stock and mix well. Add pandan leaf, cover and simmer for 30 minutes. Season well.
Add potatoes and continue to cook until the potatoes are tender. Add in the rest of the coconut milk and heat through. Check for seasonings.
Serve with plenty of steamed rice and a simple stir fried greens. A simple stir fried bee hoon (rice vermicelli) or some white bread would go well with this delicious curry too.