Curry Chicken Party

Ingredients:
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

Directions:
1. Peel and cut the the potatoes and yam in irregular shapes. Not too small or else it will disintegrate into the curry. Soak in salt water to prevent them from turning colour.
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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.
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3. Boil the chicken feet & wings for 15 minutes, keep the chicken stock.

4. Stirfry the curry paste with a little of the chicken stock, add the chicken feet, wings and chicken pieces to cook on medium flame.
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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.
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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.

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