• Ingredients:

2.2 kg chicken;

1/3 cup (80g) mild curry powder;

1/3cup (160ml) water;

7 cloves garlic, crushed;

5 green shallots, finely chopped;

2 teaspoons grated fresh ginger;

1/3 cup (80ml) vegetable oil;

1L (4 cups) coconut milk;

3 medium (600g) potatoes, peeled, chopped;

2 medium (300g) onions, sliced;

5 green shallots, chopped, extra;

• Instruction:

Place chicken on board, breast side up. Cut through breastbone, a little to 1 side, and right through backbone. Cut both pieces of chicken in half; Cut between each wing and breast, cutting through joint. Cut or chop between each leg and thigh, making a total of 8 pieces. Chop each wing, leg, breast and thigh into 3 pieces, making 24 pieces; Blend or process curry powder, water, garlic, shallots and ginger until smooth. Combine curry mixture and chicken in bowl, cover, refrigerate 30 minutes; Heat oil in pan, add chicken, cook, stirring, about 10 minutes or until chicken is browned and fragrant; Add coconut milk, potatoes and onions, simmer, uncovered, about 20 minutes or until potatoes are tender. Stir in extra shallots; Serves 4 to 6: Recipe can be made a day ahead; Storage: Covered, in refrigerator; Freeze: Not suitable; Microwave: Not suitable;