Step 1

Marinate chicken meat with curry powder and soy sauce for 15 minutes.

Step 2

Soak dried chillies until soft and remove the membranes to reduce the spiciness. Blend candlenuts, garlic, shallots, ginger and dried chillies with curry powder.

Step 3

Heat oil in a pot over medium heat. Add blended chilli paste and cook until fragrant.

Step 4

Add chicken meat and mix well. Cook until the dish is slightly dry. Add water and cook over high heat.

Step 5

Add potatoes, onions, lemongrass and curry leaves. Once it boils, lower the heat and allow to simmer for 30 to 40 minutes.

Step 6

Add coconut milk and cook at high heat again. Once it boils, lower the heat. Add salt and sugar to taste.

Step 7

Serve with bread or rice.