Malaysian Chinese Chicken and Potato Curry

DIRECTIONS

• Marinate chicken legs in 2 T salt and 3 T curry powder.
• Mash 5 T curry powder, ginger, garlic, and chilies into a chili paste. (Include 5 candlenuts if you can get them.).
• Peel and chop potato, and deep fry in some oil until half cooked.
• Heat an empty wok until smoking, add 1/2 cup of oil and fry shallots until golden and aromatic.
• Add curry paste and stir to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange color when cooked.
• Add the marinated chicken pieces and stir-fry until it is half cooked – this is to seal in the chicken juices and make the chicken fragrant and tasty.
• Next, add the potatoes, onions, and lemon grass. Add a bunch of curry leaves as well if you can get them. Stir for two minutes.
• Pour in 3 3/4 c coconut milk. Make sure that the coconut milk is enough to just cover the chicken and potatoes.
• Bring to a boil, then lower the heat to medium and simmer the curry for 25 to 30 minutes, until the chicken is tender and the potatoes soft. Remember to stir the curry often to prevent burning. Add a little water if the curry appears to be drying up.
• When the curry is ready, season with salt and pour in the last 1/4 cup of thick coconut milk. The coconut loses flavor while boiling, so adding some at the last minute enhances the flavor.
• Serve with bread or rice.