Nonya Chicken Curry

• 1 onion large, thinly sliced
• 1 lemongrass stalk white part only, coarsely chopped
• 2 cloves garlic coarsely chopped
• 2 birdseye chili pepper coarsely chopped
• 2 teaspoons hot curry powder
• 1 teaspoon 5-spice powder
• 1 tablespoon fish paste
• 2 tablespoons vegetable oil
• 1 2/3 pounds boneless skinless chicken thighs trimmed and cubed
• 2 potatoes large large white, unpeeled, washed, cut into chunks
• 15 fresh curry leaves
• 9 ounces coconut cream
• 2 teaspoons sugar
• flatbreads Roti, to serve

1. Combine onion, lemongrass, garlic, chili pepper, curry powder, 5 spice, fish paste and 2 tbsp water in a food processor. Pulse to form a smooth paste.
2. Heat oil in a large, heavy-bottomed saucepan on high heat. Cook paste 4-5 mins, stirring until fragrant. Add chicken and brown 3-4 mins. Stir in potato, curry leaves and 1 3/4 cups water. Bring to a boil. Reduce heat to low. Simmer, covered, 20-25 mins, until potatoes are tender.
3. Stir in coconut cream and sugar. Simmer for a further 10 mins. Serve with roti flatbreads.

onion, only, garlic, birdseye chili pepper, curry, fish paste, vegetable oil, chicken, potatoes, curry, coconut cream, sugar, flatbreads roti

Taken from www.yummly.com/recipe/Nonya-Chicken-Curry-1402084 (may not work)