8 oz peeled potatoes
2 lbs chicken (4 drumsticks and 4 thighs or 4 leg quarters)
3 shallots, peeled and sliced thinly
2 lemongrass, use the white parts only, pounded
1 tablespoon oil
2 cups water (500 ml)
1/2 cup coconut milk (100 ml)
1 sprig curry leaves, optional
Wash, rinse and airdry noodles. Pan fry to heat slightly.
Cut the chicken into pieces. Leave the chicken bone-in.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil.
Start plating! Add noodles, followed by curry on top. Don't forget the chicken and the beautifully tender potatoes.