3 large potatoes, peeled and cut into chunks, deep fry in oil until half cooked
2 large yellow onions cut into chunks
8 chopped shallots
3 cups of whipping cream
(5 tbsps curry powder, 5 candlenuts, 5 cloves garlic, 1 inch knob of fresh ginger, 3 fresh red chilis – all blended)
3 whole chicken legs, cut up and marinated with 2 tbsps salt and 3 tbsps curry powder
1 bunch curry leaves
3 stalks of lemon grass – smashed to release its aromatic oils
1) In a hot wok, heat up 1/2 cup (125 ml) of oil and fry shallots until golden and aromatic.
2) Add in the curry paste and keep stirring to prevent burning until the oil separates from the paste and it is very aromatic, about 5 minutes or so. This gives the curry a rich, bright orange colour when it is cooked.
3) Add in the marinated chicken pieces and stirfry until it is half cooked – this is to seal in the chicken juices and make the chicken fragrant and tasty
4) Next, add in the half-cooked potatoes, large onions, lemon grass and curry leaves.
5) Give them a good stir for about 2 minutes.
6) Pour in the diluted 2 cups whip cream. My rule of thumb for this is to make sure that the whip cream is enough to just cover the chicken and potatoes.
7) Bring to a boil, and then lower the heat to medium to simmer the curry for about 25 to 30 minutes, until the chicken is tender, the potatoes soft. Remember to stir the curry often to prevent burning. Add a little more water if the curry appears to be drying up.
8 ) When the curry is ready, season with salt and pour in 1 cups of whip cream. The whip cream loses most of its aroma when boiled for a while, and by adding some bit whip cream at the last minute gives the curry a richer, aromatic taste.