Ingredients

• Chicken, 450g
• Curry powder, ½ tablespoon
• Light soy sauce, 1 tablespoon

To blend

• Curry powder, 3 tablespoon
• Candlenuts, 3
• Garlic, 3 pips
• Shallots, 3
• Ginger, 2cm
• Dried chili, 5

To add to curry

• Potatoes, 2
• Brown onion, 1
• Lemon grass, 1 (bruised at the end)
• Curry leaves, 5 sprigs
• Coconut milk, 300ml
• Water, 300ml
• Salt and sugar to taste
• Salt and sugar to taste

Instructions

1. Marinade chicken with curry powder and soy sauce for 15 minutes.
2. Meanwhile, blend dried chillies, shallots, garlic, candlenuts, ginger and curry powder into chilli paste.
3. Heat oil in Thermos® Shuttle Chef® inner pot with medium heat. Once oil heats up, add chilli paste and cook until fragrant.
4. Thereafter, add chicken and mix well to coat chicken with chilli paste.
5. Cook until ingredients begin to dry up. Add water and cook at high heat.
6. Add potatoes, onions, lemon grass and curry leaves into the inner pot.
7. Once curry boils, place inner pot into the  Shuffle Chef® vacuum-insulated outer pot and cover lid. Leave on your kitchen counter for at least 2 hours.
8. Add coconut milk when about to serve.
9. Add salt and sugar to taste.

Note: Image is for illustrative purposes only

Image Source: http://www.canyoustayfordinner.com/wp-content/uploads/2013/03/coconut-curry-chicken-06.jpg