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1
Using a mortar and pestle, pound, in this order, the ginger, the garlic and the shallots until they are fine.
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2
The ingredients may also be finely ground in the container of a blender or food processor.
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3
Mix the curry powder with one-half cup water and blend to a paste.
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4
Mix half the curry paste with the pounded ginger, garlic and shallot mixture, and rub all over the chicken pieces.
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5
Marinate at least one-half hour.
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6
Heat the oil in a wok or large frying pan over high heat.
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7
The oil should be very hot.
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8
Add remaining curry paste and fry for three to four minutes, or until paste is fragrant and turns a rich, dark brown.
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9
Add the marinated chicken and reduce heat to medium, stirring constantly for about 10 minutes, or until spices are cooked.
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10
Add the coconut milk and bring to a boil over high heat.
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11
Add potatoes and salt, and cook over medium heat for 30 minutes, or until chicken is tender and potatoes cooked.
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12
Note that this dish is better the second day.
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13
If the curry will be reheated later, slightly undercook at this stage so that the potatoes do not become mushy.
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14
Traditionally, this dish is served with fresh hot French bread for soaking up the thick gravy.
