Curry Chicken

Ingredient:

1. Chicken - 1 whole, around 1 to 1.5 kg, cut into few pieces (available in NTUC)
2. Potatoes - qty 3, peeled, wash and cut into 1/2" cubes, pat dry with tower
3. Chicken Curry powder - 1 pkg (Earthen Pot , Authentic Indian Curry)
4. Curry powder - 1 tbsp (optional, if prefer more spicy curry)
5. Instant coconut cream (powder form) - 1 pkg (Powder, Santan, 50gm), melted the powder into 1/2 cup of warm water.
6. Small onion - 10 pieces, washed, chopped into small pieces or sliced into fine slices
7. Oil - around 1/2 cup (peanut oil or others)

Method:

1. wash and drain chicken pieces, season with 1 tsp of salt
2. heat 2 tbsp oil in wok or frying pan, fry cut potatoes (put potatoes gently into the wok/pan, the oil might splash out) at medium fire. Stir fry occassionally till potatoes are golden. Scoop out and put aside.
3. put cut onions into the same wok after potatoes has been scooped out, stir fry till colour turn slightly, add in curry powder, continue stir fry for awhile, add oil if it's dry.
4. add chicken pieces, increase fire to high, stir fry continuously, add potatoes and continue stir fry tilll chicken is cooked.
5. Transfer chicken into a pot, add hot water sufficiently to cover all the chicken, bring water to boil.
6. Reduce to medum fire, continue cook till potatoes are soft by testing with a fork.
7. pour in coconut cream while continue stir the curry till all coconut cream is added, add more salt to acquired taste if needed.
8. bring to boil again for a while, off fire and ready to serve.

Note: left over curry chicken, should be boil again, let it cool down and keep it the freezer. Re-heat the microwave or bring to boil agan next day morning, eat it with bread for breakfast.