Curry Chicken

 Ingredients 

• 4-5 chicken quarters (cut into 5-6 pieces each) lightly marinated with curry powder
• 4 russets potato cut into medium size cubes (cooked 1/2 done)
• 2-3 cloves garlic cut finely
• 1 red onion cut finely
• 1 white/yellow onion cut finely
• 1-2 lemon grass cut into 5-6 cm lengths
• 10-15 kaffir lime leaves
• 3-4 cm ginger cut finely
• 1-2 cm galangal cut finely
• 1 tablespoon cumin
• 1/4 tablespoon turmeric
• 1/2 teaspoon fennel
• 8-10 pieces dried red chilly (more if you want it spicier)
• 2-3 cups of curry powder
• 3 cans coconut milk

Directions

1. Add 1/2 cup cooking oil into wok / pot at high heat. Add both onions, garlic, lemon grass, kaffir lime leaves, ginger, galangal and chillies. Cook until onion golden brown. Reduce heat to medium and add curry powder, turmeric, fennel and cumin and stir often to not allow curry to burn. If becomes to dry, add more cooking oil. Cook mixture until curry turns about one or two grades darker (shouldn't take more than 4-5 minutes)
2. Turn heat back on high and add chicken. Stir and mix chicken with curry mixture until it is even and then add 2 cans of the coconut milk. Reduce heat to medium / medium high. You may add a little water if its too thick but should be unnecessary as the chicken will release its liquid as you cook it. 
3. Stir every few minutes to make sure the curry doesn't get burn on the bottom. You can cook it on high heat but requires more stirring or low heat for less stirs (requires more time but will taste better). 
4. Once it comes to almost a boiling state, add the 1/2 cooked potatoes and repeat step 3. Add remaining coconut milk for a creamier curry.
5. Once chicken and potatoes are done, serve hot with white rice and BEST eaten with hands!