Ingredients A:
1 chicken (cut into bite-sized)
5 potatoes (boiled, remove skin, cut into bite-sized)

Ingredients B: (1½ grated coconut )
1 cup thick coconut milk
3 cup diluted coconut milk

Ingredients C: (blend well)
10 – 15 pieces dry chillies, (soak in water)
10 pieces red chillies
200g shallots (remove skin)
4 stalks lemon grass (use root portion)
1 piece tumeric (kunyit) (remove skin)
1 pieces long galangal (lengkuas) (remove skin)
8 pieces buah keras

Ingredients D:
3 stalks sprigs leaves (wash)

Method:

1. Add 1/2 cup water to 1½ grated coconut, squeeze out 1 cup of thick coconut milk, set aside for use later. Add water again,squeeze out another 1 liter of coconut milk, side aside.
2. Heat wok with oil, pour in Ingredients C and D, stir fry till fragrant.
3. Add in chicken, stir fry.
4. Pour in diluted coconut milk, cover , bring to boil for 15 minutes till chicken is cooked.
5. Add in cooked potatoes and pour in thick coconut milk, bring to boil.
6. Add salt, chicken stock cubes /sugar, to taste.