Violet Oon's Singapore Chicken Curry

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
1207
FAT
292%
CHOL
86%
SOD
102%

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Ingredients for 4 servings

5 tablespoons vegetable oil

1 pound small potatoes, peeled and halved

7 cloves garlic, peeled and coarsely chopped

1 chicken, cut into about 20 bite-size pieces

1/2 cup Singapore curry powder (see recipe)

3 cups thin coconut milk (see recipe)

2 teaspoons salt, or to taste

10 shallots, peeled and coarsely chopped

1 two-inch piece fresh ginger, peeled and coarsely chopped

1 loaf French bread, cut into serving slices

1/2 cup water

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