Malcolm Lee's Chicken Curry Recipe - Los Angeles Times

Ingredients

• 5.25 ounces (150 grams) whole peeled shallots
• 20 grams (3/4 ounce) peeled garlic (about 5 cloves)
• 0.5 ounce (13 grams) peeled ginger
• 3.5 ounces (100 grams) fresh red chiles, such as red Fresno or Thai
• 3.5 ounces (100 grams) dried red chiles
• 2 1/2 teaspoons chile powder
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground fennel seeds
• 1/2 cup neutral oil
• 1 stalk lemongrass, cut to 10 cm lengths and bruised
• 4 whole Keffir lime leaves
• 1 kilogram (2 1/5 pounds) bone-in, skin-on chicken legs, separated into thighs and drumsticks
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 can (13.5 ounces/400 grams) full-fat unsweetened coconut milk
• 1.5 ounces (40 grams) candlenut, roughly chopped
• 1 pound (500 grams) waxy potatoes, peeled and diced
• 2 cups (500 ml) water
• 4 makrut lime leaves, sliced finely, for garnish
• 2 tablespoons fried shallots, for garnish