Potato Recipes | Malaysian Potato and Chicken Curry

Ingredients

• 1 lb boneless, skinless chicken breast, lightly pounded and cut into ¾” cubes
• ½ cup whole fat plain yogurt
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• ½ teaspoon sugar
• 10 fresh kaffir lime leaves, bruised
• 4 lemongrass stalks (green parts left from spice paste), cut into 3″ length and bruised
• 1 large russet potato, cut into ¾” cubes
• 1½ cans 13.5 oz coconut milk
• 1¼ cup chicken stock
• 1 – 1½ Taplespoons lime juice
• 2 – 3 teaspoons brown sugar
• 2 – 3 teaspoons salt
• 12 shallots (short variety), peeled
• 1½” galangal (blue ginger), peeled
• 1″ginger, peeled
• 6 garlic cloves, peeled
• 8 dried cayenne chilies, deseeded and soaked in hot water for 10 minutes
• 8 candlenuts (or macadamia nuts)
• 4 lemongrass stalks (white parts only)
• ½ teaspoon ground turmeric
• ½ teaspoon belacan (fermented shrimp paste in block form), optional
• ½ cup water
• ¼ cup oil