10 Russet Potatoes
1 big yam (ask for sang ones, soft and mushy after cooked)
1 whole chicken, cut into med size pieces (tell the chicken seller in the wet market to cut it up for you, chicken curry size, not too big and not too small.)
1 box of frozen chicken wings, defrosted
2. Steam the yam and potatoes for 10 min. Purpose of steaming is because we are using coconut milk in this recipe. If we cook the raw potatoes and yam in the curry later for a longer time, the coconut milk is likely to overcook and a yucky flavour will emit from the coconut oil forced out by the excessive heat.
3. Boil the chicken feet & wings for 15 minutes, keep the chicken stock.
5. When chicken is semi-cooked, add more chicken stock or water until it slightly covers the ingredients and cook for 20 minutes. In between, you can add the carnation milk. In the last 5 minutes, add the potatoes and yam to absorb the curry flavour.
6. Add coconut milk.
7. Add a little light soya sauce to taste.
8. Switch off the fire, move the pot to a cooler area, cover the pot and let the curry sit for 30 minutes to allow the chicken be fully cooked.