Malaysian Chicken Curry with Potatoes

Ingredients

• 3 shallots thinly sliced

• Pinch of salt

• 1 tbsp vegetable oil

• 4 chicken drumsticks, skin still on

• 4 chicken thighs, preferably skin still on too

• Action One Instant Curry Paste 230g

• 2 lemongrass stalks, white bits only finely chopped

• 750ml water

• 1kg dutch cream potatoes, peel and quartered 

• 150-200ml Ayam Brand Premium Coconut Milk 

Method

1. Heat the vegetable oil in a large deep pot over medium heat. Once hot, add the thinly sliced shallots and pinch of salt. Sauté until aromatic and golden. 

2. Add the curry paste, and stir for 1 minute until fragrant.

3. Add the chicken and lemongrass, coating the meat in the curry paste - about 1 minute. 

4. Now add the water, stir, and cover. Bring to the boil, add the potatoes and then reduce the heat and allow to simmer for 30 minutes, or until potatoes are soft and meat is tender.

5. Add the coconut milk, bringing to a boil again.

6. Once boiling, remove from the heat and allow to sit on the stove for 1 hour minimum. This will allow for the meat and potatoes to soak up up all the delicious curry sauce.

7. Serve warm with roti bread and rice.

Enjoy!