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Curry Chicken

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Ingredients
  

  • 1 lb chicken thighs cut
  • 1 tbsp curry powder
  • 2 tbsp soy sauce
  • 2 tbsp curry paste
  • ½ onion chopped
  • 2 tsp dried lemon grass
  • 4 curry leaves
  • 10 mini potatoes cut
  • 1 cup coconut milk
  • 1 tsp salt
  • 1 tsp sugar

Instructions
 

  • Marinate chicken with curry powder and soy sauce.
  • Fry the mini potatoes in wok for about 5 minutes and set aside.
  • In the same wok, fry the onions, lemon grass and curry leaves for 1-2 minutes.
  • Add the curry paste and fry for another minute.
  • Add the chicken and stir to coat completely with paste.
  • Add 1 cup of water and bring to boil.
  • Add the potatoes and then coconut milk. Bring to boil and simmer for about 20 minutes over low heat.
  • Taste and add salt and sugar as necessary.