Curry Chicken

Ingredients
1. Yeo's Malaysian Curry Powder - 1 pkt
2. Yellow Onion - 1
3. Garlic - 6-8 cloves
4. Ginger - 1 inch
5. Sugar - To taste
6. Light Soy Sauce - To taste
7. Oyster Sauce - To taste
8. Coconut milk - 1 can
9. Potato (chopped into chunks) - 1 (I use the large US potato)
10. Chicken wings - 4

Direction
1. Puree and blend items 2, 3 and 4 (A).
2. Add a few tbsp of water to item 1 and make into a paste (B).
3. Turn stove on High heat and stir-fry (A) till paste turns translucent. Add (B) and continue till mixture darkens and oil starts to seep out. Be careful not to burn it.
4. Lower heat, add potatoes and chicken wings. Stir-fry till all are coated with curry mixture. Add coconut milk. Bring to a boil.
5. Lower heat and simmer for about 45min (depending on how soft u want your potatoes and chicken to be. If u want melt-in-your mouth chicken meat, I suggest u add potatoes later and simmer longer). Add a little water if u prefer a thinner gravy (optional).
6. Add items 5 - 7 according to personal taste.
7. Ready to serve.

Servings 3-4

(Adapted from http://www.malaysianfood.net/recipes/recipemsianchxcurry.htm)