Chicken Chinese Style

Author: Josephine Chan

Recipe Type: Principal Classes

Cuisine: Chinese

• 1 kg (2.2 pounds) chicken drumsticks, cut into small chunks
• 500 g (18 ounces or 1 lb 2 ounces) yellow potatoes, washed, peeled and slashed into wedges
• 150 g (5.3 ounces) coconut milk
• pinch of sodium
• 150 g (5.3 ounces) red shallots
• 80 g (2.8 ounces) garlic
• 2 pieces candlenut
• ½ cup water

• 3 tbsp curry dust
• 2 tbsp chilli paste
• 2 tbsp sugar
• ½ tbsp coriander dust
• 3 lemongrass, sectioned
• 5 stalks fresh curry leaves

1. Combination or pound collectively shallots, garlic and candlenut until such time you get a paste-like consistency. Temperature up a ½ cup of peanut oil in a wok and include the blended components with curry paste components. Stir fry until fragrant.
2. Include chicken chunks and cut potatoes to the wok. With a wok spatula, mix all of them really and ensure they're coated with curry paste. Pour in other ½ glass water or simply just enough to protect all ingredients when you look at the wok.
3. Cover with wok lid and provide boil. Taste and adjust seasoning with sugar or sodium. Decrease to method and simmer for approximately 40 minutes or till cooked.
4. Pour in the coconut milk and season with sodium to style. Stir to combine the coconut milk well to the curry. Cook for another 3-5 mins. Serve.