Cuisine
Singaporean
Time
40 mins
Servings
3 people people
Add the curry paste ingredients to a blender, add some of the water from the soaked chillies and blitz.
Chop the potato and carrots, trim the tops off the lemongrass and bash the base.
Add the veg oil to a wok and bring up to a medium heat. Fry off the curry paste for 2-3 minutes. Then add the curry leaves, turmeric and meat curry powder. Stir through and then add the chicken followed by the lemongrass, coconut milk, and a cup of evaporated milk.
Let that simmer for 10-15 mins. Then add the potato and carrots and cook for 15-20 mins. Season with the chicken bullion powder, 2 tsp suga and salt. Now leave for half an hour to cook through. Serve with rice.
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