Step 1

Cut the chicken thighs into large chunks, bone-in and skin-on.

Step 2

Marinate the chicken pieces with light soy sauce and salt for half a day.

Step 3

Cut the onions into large chunks.

Step 4

Peel a few cloves of garlic.

Step 5

Chop a thumbs size ginger with skin removed.

Step 6

Cut the galangal into thin slices.

Step 7

Remove the skin of the turmeric.

Step 8

Bash the lemongrass, and remove the green section and the fibrous outer layer. Next, cut the inner bulb that is more tender into thin slices.

Step 9

Remove the seeds of the chilies, and cut them into small pieces.

Step 10

Crush a few candlenuts

Step 11

Blend all the ingredients in the blender by adding a few tablespoons of peanut oil and some water.

Step 12

Heat 3 tablespoons of oil in the wok. Fry the blended ingredients over low heat until it becomes very dry.

Step 13

Add the curry leaves, curry powder, and marinated chicken.

Step 14

Add about 1.5 cups of water to simmer at low heat for ten minutes.

Step 15

Add the potatoes and the coconut cream and bring the curry to a boil.

Step 16

Continue cooking over low heat until the potatoes are tender, about twenty minutes.

Step 17

Season with sugar and salt to taste.