Kari Ayam (Malaysian Chicken Curry)

The recipe

Instructions

1. 1
   Blend the lemongrass, garlic, ginger, half the onion and 2 tbsp curry powder to a paste.
2. 2
   Heat oil in a heavy pot. Fry the paste with curry leaves for 3 minutes until fragrant.
3. 3
   Add the chicken thighs, brown 4 minutes. Add cubed potatoes, remaining sliced onion, stock and sugar.
4. 4
   Simmer 25 minutes until chicken cooked and potatoes tender.
5. 5
   Stir in coconut milk, simmer 5 more minutes. Serve with rice or roti.

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