image credit: tasteasianfood
Ingredients
(A) To blend
- 150 g onion
- 25g ginger
- 70g red chili
- 100g lemongrass
- 3 tablespoons cooking oil
(B) To curry
- 1kg chicken, bone-in, skin-on
- 500g potatoes
- 1 medium size tomato (100g)
- 4 sprigs curry leaves (4g)
- 80g curry powder
- 18g salt
- 150ml coconut milk
- 150ml water
Direction
- Marinate the chicken with salt for three hours.
- Cut the potatoes into wedges, about the size of the chicken.
- Blend ingredients A until it becomes a smooth paste, then saute until aromatic.
- Add the chicken to A, followed by the remaining ingredients in B.
- Simmer for half an hour until the potatoes are soft.
- Garnish with fresh curry leaves and serve.