Gulai Pahang from My Rendang isn't Crispy by Zaleha Kadir Olpin

Ingredients

• 2 medium potatoes, peeled and cut into quarters
• 7.5-cm (3-inch) knob galangal, peeled and thinly sliced
• 500 ml (16 fl oz / 2 cups) thick coconut milk
• 1–2 tsp salt
• 3 red chillies
• 100 ml (3½ fl oz) double cream
• 5 shallots, peeled
• 5 bird’s eye chillies (optional)
• 1 small chicken, about 1 kg (2 lb 3 oz)
• 1 stalk lemongrass, white part only, bruised
• 4 Tbsp vegetable oil
• 1 Tbsp coriander powder
• 2 tsp fennel powder
• 2 cloves garlic, peeled
• 2 tsp fermented prawn paste, toasted
• 3 Tbsp dried chilli paste
• 85 ml (2½ fl oz / ⅓ cup) water
• 1 tsp cumin powder
• 1 tsp turmeric powder