辣椒椰奶焖鸡

Aunty Sarah gave mi some freshly plucked curry leave when i walked past her mini eco garden this morning. Not wanting to waste her effort, i suggested cooking curry chicken for dinner as i've been having curry chicken crave for the past 3 days.
Everything was prepared & when i was juz about to cook the chicken, realised tt we ran out of curry paste. Clever rite? I've never make such a blunder b4. Well, no choice as its impossible for mi to get from supermarket throughout my cooking halfway.
Decided to cook a new style of stewed chicken dish, adding different kinds of chili paste, shallots & onions.And the finished product is great, yummy~licious!

Ingredients;
8 Chicken wings with drumlets
2 medium potatoes
2 stalk lemon grass
Some curry leaves
1 tsp chili paste
1 tbsp rojak flower chili paste
2 chili padi, chopped
6 shallots, chopped
2 clove garlic, chopped
1 onion, sliced
Pinches of salt
½ tbsp sugar
50ml coconut milk
180ml water
Oil for frying

Method;
-Wash & clean chicken, separate wings & drumlets.
-Use only the bottom section of lemon grass(bout 3 inch), pound them lightly.
-Peel & cut potatoes into wedges, deep fried in hot oil till golden brown, drained.
-Remove curry leaves from stalks, deep fried in hot oil till crispy, drained.
-Fry chopped garlic, chili padi & shallots in 1 tsp oil till brown.
-Add onions & lemon grass, continue to fry for a min.
-Add chili paste & chicken parts, fry till cooked.
-Add water, cover & simmer till dry.
-Stir in potatoes & coconut milk. Continue to fry for another 5 mins.
-Season with salt & sugar.
-Return curry leaves to wok, mix well & serve.
-Enjoy!