Curry Chicken with Potatoes (Nyonya Style) | Don Signature Crab - Singapore Food Guide

Ingredients

• 800 g bone-in chicken thighs, cut into chunky pieces (or 700 g boneless thighs)
• 400 g potatoes, peeled and cut into large cubes
• 3 tbsp vegetable oil (or palm oil for deeper flavour)
• 6 shallots, roughly chopped
• 4 cloves garlic
• 3 cm fresh galangal (or 2 cm fresh ginger if unavailable)
• 1 thumb turmeric (about 2 cm) or 1 tsp ground turmeric
• 4–6 dried chillies, soaked to soften (adjust to taste) or 2 tbsp chilli paste
• 3 candlenuts (or 30 g raw cashews as substitute)
• 1 stalk lemongrass, white part only, bruised and finely sliced
• 1 tsp coriander seeds, toasted
• 1/2 tsp cumin seeds, toasted
• 1 tsp belacan (shrimp paste), toasted (optional but authentic)
• 1 tbsp tamarind paste (asam jawa) mixed with 2 tbsp water, or 1 tbsp lime juice
• 400 ml coconut milk (1 can)
• 200 ml water or chicken stock
• 1 tbsp light soy sauce
• 1 tbsp palm sugar or brown sugar
• 2-3 kaffir lime leaves, torn
• Salt to taste (about 1 tsp to start)
• Fresh coriander leaves for garnish
• Sliced red chillies or chilli padi for serving (optional)
• Cooked jasmine rice or coconut rice, to serve