Directions

To Prepare

1. Marinate chicken pieces with curry powder and salt for 30 mins.

To Make

1. Blend together all the ingredients for the spice paste except coconut oil until you get a fine paste.
2. Heat up a heavy-bottom pot with coconut oil until smoke starts to rise. Add in the spice paste and cook until oil breaks.
3. Add in lemongrass, cinnamon stick and curry leaves. Continue to cook for 2 mins.
4. Add in chicken and stir to coat. Let it cook for 5 mins, stirring every few mins.
5. Pour water into the blender to remove excess spice paste, and pour it into the chicken. Stir to mix. Once it starts bubbling, reduce to low heat and simmer covered for 20-30 mins.
6. While waiting, heat up the frying pan with some oil and fry the cut potatoes until slightly brown on all sides.
7. Add coconut cream and potatoes to the curry. Let it boil for a few minutes. Season with palm sugar and salt.
8. Serve with steamed turmeric glutinous rice or steamed white rice.