Chicken Curry

adapted from Irene's Peranakan Recipes Tried out & Worth the buy
- Curry Ayam

• 2 trays chicken fillet cut into slightly bigger than bite-sized
• 4 medium-sized potatoes, de-skinned and diced (soaked in salt water)
  
• 1 carrot diced (soaked with potatoes)
  
• 3 shallots roughly chopped and fried till fragrant
• 2 cloves garlic minced
• 3 tbsp curry powder mixed with 4 tbsp water to form paste
• 2 and a half tbsp Sambal Belachan (sambal with prawn paste)
• 1-2 bowls water
  
• 200ml thick coconut milk
• 1/2 tsp salt
• small pinch of sugar
• 3 tbsp cooking oil

Heat Saucepan till hot, add the oil and fry the shallots, throw in the garlic and heat breifly, so that its aroma is released but is on just starting to brown. Throw in potatoes and carrots drained from the water, and fry till lightly browned. Add the Curry powder paste, coconut milk and Sambal Belachan and fry till fragrant, add the chicken and toss to coat well. When Chicken is starting to cook, add in the water and stir, mixing well. Consistency as desired, add the necessary amt of water. Add the salt, sugar, adding to desired taste. Let it all simmer for a while, allowing the potatoes and carrots to soften a little.

Ready to Serve.