Curry Chicken

[Ingredients]

- 1 small to medium chicken, cut up into 2 whole legs, 2 wings and 2 breasts, then into smaller pieces

- 1 yellow onions, peeled and chopped

- 3 medium potatoes, peeled and cut into chunks

- 1 large carrot, peeled and cut into chunks

- 200ml water

- 200ml low fat coconut milk

[Curry Paste]

- 2-3 red chilli, seeded and sliced

- 2 lemongrass, center part, sliced

- 2 kaffir lime leaves

- 3-4 curry leaves

- 1tsp turmeric powder

- 2tbsp curry powder

- 1 1/2tbsp fish sauce

- 4 cloves of garlic, peeled

- 5 shallots, peeled

- 3cm old ginger, peeled and sliced

- 3tbsp shallot oil / cooking oil

[Seasoning]

- 1tsp chicken powder

- 2tbsp sugar

[Steps]

1. Blend all curry paste ingredients together till smooth.

2. Use half the curry paste to marinate the chicken. Let sit for 15mins.

3. In a pot, add 1tbsp oil over medium-low heat. Add in onion and stir-fry till soft.

4. Add in potato and carrot, followed by the other half of the curry paste. Stir-fry till fragrant.

5. Add in chicken and cook for a few mins.

6. Add in water and coconut milk, stir well. Bring to a simmer and cook on low heat for 15mins.

7. Add in chicken powder and sugar, and adjust seasoning if needed. Simmer for another 8-10mins, or till vegetables are soft.

Adapted from @honeybeesweets.sg