Singapore Chicken Curry

• 5 bone in chicken thighs 
• 1 potato 
• 2 carrots 
• 2 lemongrass sticks
• 100ml veg oil 
• 12 curry leaves 
• 2 Tbsp turmeric
• 3 Tbsp meat curry powder 
• 1 can coconut milk 
• 1 cup evaporated milk 

Curry Paste

• 1 onion 
• 4 cloves garlic
• 1 thumb - sized piece of ginger 
• 8 shallots 
• 10 dried chillies (soaked)
• 1 Tbsp chicken bouillon powder
• 2 tsp sugar
• Pinch of salt

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.