Ingredients
8 pieces of chicken (I used drumlets and wings)
3 potatoes (peeled and halved)
3 tablespoons of coconut milk powder
2 tablespoons of curry powder
A handful of small onions (around 6 pieces, finely chopped)
1 tablespoon of blachan chili
1 stalk of lemon grass (squashed, cut into approximately 4")
Preparation
Heat up 2-3 tablespoons of oil in a pot.
Stir fry the onions followed by lemon grass, chili and curry powder till fragrant.
Toss in the chicken and mix well.
Dissolve coconut milk powder in 500ml of water.
Pour the coconut milk into the pot.
Toss in the potatoes when the coconut milk reaches a boil.
Leave to simmer for at least 30 minutes. (boil for a longer time if you prefer your potatoes to be softer)
Add salt to taste.
Serve hot.
* Remember to reheat the dish after each serving. Due to the use of coconut milk, dish will turn sour if not reheated after each stirring.
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