Chicken Curry

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New Asian Cuisine
Nutrition per serving    (USDA % daily values)
CAL
1022
FAT
281%
CHOL
47%
SOD
173%

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Ingredients for 6 servings

6 pieces chicken legs with thighs, bones and skin on

2 tablespoons curry powder

3 small Russet potatoes, peeled, cut into 2-inch wedges

2 cups canola oil

5 red jalapeno chilies, seeded

8 shallots

3 stalks lemon grass

1 inch galangal

1 inch fresh turmeric / 1 teaspoon turmeric powder

1 tablespoon roasted belacan

5 candlenuts

¼ cup canola oil

5 sprigs curry leaves

1 cup water

3 cups coconut milk, reserve 1 cup of the cream

2 tablespoons kosher salt, to taste

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