Directions

To Prep

1. Season chicken with salt. Cover loosely with cling film and refrigerate overnight.

To Cook

1. Heat 3 tbsp oil in a pot over medium heat. Fry chicken pieces until browned on all sides. Set aside.
2. Heat 60ml oil over medium heat. Sauté onions until softened and caramelised, about 20 mins. Add shrimp paste and garlic and sauté for 1 min until fragrant. Add in coriander, turmeric, cayenne and black pepper. Stir fry for 1 min.
3. Pour in wine and tomatoes and cook for 5 mins until the liquid has evaporated. Put in chillies, curry leaves, bay leaves, crushed lemongrass and galangal. Pour in chicken stock and bring to a boil. Then, simmer uncovered for 1½ hrs, until the liquid is reduced by half.
4. Once ready, pour the liquid through a fine sieve placed over a bowl. Press the sieved mixture with a spatula to squeeze in remaining liquid.
5. Pour the strained liquid back into the pot and bring to a boil. Carefully place in browned chicken, carrots and potatoes. Simmer uncovered for 25 mins until the chicken is cooked through and the carrots and potatoes are tender.
6. Serve hot with steamed rice or cooked rice vermicelli.