Malaysian Creamy Chicken Curry

Heat the oil in a pot on medium-high heat and fry Spice A.
Once fragrant, put in Spice B and fry till slightly dry.
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Put in Spice C and keep stirring to ensure not to burn the mixture. Lower the heat and continue cooking the spice paste. Add a little bit of water if necessary,

Let cook till oil separates. Add in the chicken and potatoes and stir to coat the pieces in the spice paste. If you are using smaller cuts of boneless chicken add in the potatoes and cook for 10 minutes before adding the chicken pieces.

Add in the coconut milk and salt, bring to boil then turn the heat down and let it simmer for another 20 minutes. Throw in a bunch of coriander leaves and turn the heat off.

Serve with lace crepes (recipe added) or ghee rice if you prefer or bit of both.