Step 1

Cut chicken into large 2-3" chunks if using large pieces.

Step 2

Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.

Step 3

Cut onions, potatoes and carrots into 2" chunks.

Step 4

Deep fry potatoes and carrots until lightly browned so they hold their shape.

Step 5

After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.

Step 6

Remove chicken, drain fat and clean off any burned residue in the pot.

Step 7

Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.

Step 8

Return chicken to the pot with lemongrass, bay leaves, and sugar.

Step 9

Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.

Step 10

Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.

Step 11

After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.

Step 12

Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).

Step 13

Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.

Step 14

Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.

Step 15

Serve with bread, accent with a squeeze of lemon and sambal for heat.