I have no special preference. Almost any brand of curry paste will do. Try not to get curry powder.

Again, coconut milk is an absolute must. You can try healthier substitutes, but it won’t taste as good.

Chicken drumstick. Other parts are OK, I just prefer drumstick for the texture and succulence.

Lemongrass is optional, but I would rather have it. It adds a nice fragrance to the curry.

No special preference as far as potatoes go. I just pick something that looks good.

As usual, olive oil is used. I fry some shallots in it. Then, I put in the lemongrass.

The chicken goes in next, followed by the curry paste. The mixture is fried until everything is nice and fragrant.

In goes the water. I prefer to add the potatoes a little later. Mashed potatoes don’t go well with this dish.

In goes the coconut milk. The colour turns creamy brown. The aroma becomes even richer. I’ve skimmed out the orange oil over here.

Here’s the baguette that goes very well with curry chicken. Buy it as fresh as possible. Warm it a little before serving.

© Chan Joon Yee