Serves 4

CHICKEN

1 1kg chicken, cleaned and cut into pieces

1 tablespoon dark soy sauce

Pinch of sugar

Pinch of salt

1 tablespoon oil for frying

Marinade for 10 minutes the chicken with seasonings and soy sauce. Heat a large wok with oil and brown the chicken pieces. Remove and set aside.

SPICE PASTE (REMPAH)

Chilli Blend:

9 dried chillis, cut into 2cm lengths and soaked in hot water to soften

Shallot Blend:

6 shallots, peeled and sliced

2 cloves garlic

1 2cm fresh turmeric

1 3cm galangal, sliced

4 candlenuts, softened in hot water

1 teaspoon mustard seeds

CURRY

2 onions, peeled and quartered

4 potatoes, peeled and quartered

1 stalk lemongrass, bruised

1 3cm ginger, peeled and julienned

2 tomatoes, quartered

2 tablespoons white vinegar

1 teaspoon English mustard

1 tablespoon sugar

Salt to taste

2 cups water

1/2 cup (or as needed) cooking oil

In the same wok over medium heat, add 2 tbs of oil and fry the Chilli Blend. Lower heat and fry for about 5 minutes till fragrant. Add the Shallot Blend and fry for a further 5 minutes. Add the potatoes, onions, tomatoes, English mustard, ginger and lemongrass and return the chicken pieces to the wok. Gently mix well until fragrant. Add water and simmer for about 25 minutes till the potato and chicken are cooked. Add salt, sugar and vinegar, and simmer for about 10 minutes more. Taste and adjust seasoning to your liking. The curry has more depth when cooked a day before serving. Serve with rice or baguette.