Malaysian Chicken Curry

05. November 2005 Chicken 0

Adapted from The Daily News

1 pound of boneless chicken, cut in small pieces
2 potatoes, peeled and boiled for 5 minutes, quartered
1/2-inch lemongrass stalk
2 chilis
2 shallots, finely chopped
1 small piece of ginger, crushed and finely chopped
2 garlic cloves, minced
2 cups coconut milk
salt and vegetable oil

1. Mash the chilis, shallots, ginger and garlic into a paste using a mortar and pestle. Sauté in a heated skillet with hot oil.
2. Add the chicken and stir to coat with the paste. Add lemongrass, potatoes and coconut milk. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked. Stir frequently to prevent sticking. Add a little but of water if necessary. Add salt to taste.