Chicken Curry by Helga Soo

Chicken Curry by Helga Soo
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Ingredients
500g Chicken
4 Potatoes (cut, deep fried n put aside)
2 Tau Kuah (cut into smaller pieces)
$1.50 Curry Paste from Boon Lay Wet market (Boon Lay Curry ‪#‎B1‬-31)
250ml Coconut milk
1 cube of Knorr Chicken Stock
1 teaspoon of Sweetener
2 tablespoons of Curry Powder
2 tablespoons of Japanese Curry Oil (optional)
10 Curry Leaves
2 pcs of Lemongrass
750ml Water


Method
Marinate Chicken with curry oil and curry powder for 2 hrs.
Heat olive oil and put lemongrass n curry leaves to fry then add curry paste and fry til fragrance. Add marinated chicken and stir fry til chickens are half cooked. Add water, sweetener and chicken stock to boil. Once boiled, add tau kuahs and potatoes and cook for 30mins.
Add coconut milk, stir and cook for another 20mins.