Grandma's chicken curry special

• 1/2 kg chicken parts (can be wing, thigh or drumstick)
• 2 potato, medium, peeled and cut into wedges
• 1 yellow ginger (turmeric), peeled outer skin, sliced (please use glove to avoid stain)
• 1 blue ginger (galangal), peeled outer skin, sliced
• 1 lemongrass, trim the root and discard green upper portion, use only white stem
• 20 small purple onion, peeled and chopped
• 6 dried red chilli, soaked in water to soften, remove seed and cut into tiny bits (please use glove)
• 200 ml coconut cream/milk, do not dilute
• 300 ml water
• 3 tbsp cooking oil

1. Wash chicken parts with coarse salt and rinse clean with water.
2. For those not sure what the spices look like.
3. Here is a photo taken before being pounded/grind.
4. Grind/pound each spices one by one, then mix together to grind/pound.
5. If you using pounder, crush/smash the lemongrass in mixture.
6. If you using grinder, crush/smash the lemongrass separately, do not grind lemongrass.
7. Heat cooking oil in frying pan using medium heat.
8. Stir fry the spices till fragrant for 3 minutes.
9. Add in chicken parts.
10. Stir fry till chicken evenly mixed for 5 minutes.
11. Turn off the heat.
12. Add coconut cream/milk.
13. Stir everything till chicken parts evenly coated.
14. Scoop everything in frying pan to a big pot.
15. Add in potato and water.
16. Use low heat to simmer for 20 minutes.
17. Do not cover the pot completely to avoid boiling over.
18. Stir the curry frequently to avoid curry being burnt at bottom.
19. Ready to serve with rice while hot.

chicken, potato, yellow ginger, ginger, root, purple onion, red chilli, coconut creammilk, water, cooking oil

Taken from cookpad.com/us/recipes/358198-grandmas-chicken-curry-special (may not work)