Cut chicken into 8–10 pieces. Pat dry with absorbent paper. Heat oil in a pot. Sauté onion, garlic and ginger until fragrant, then add ground turmeric, made first into a paste with a little water.
When oil rises in the pot, add chicken pieces and cook until brown with no pink showing. Add water to reach to half of chicken. Season with salt and pepper. Bring to the boil, then add potatoes. Turn down heat to simmer until chicken and potatoes are tender.
Add coconut milk. Stir constantly until stew returns to a gentle boil to prevent milk from curdling. Taste to adjust seasoning, if necessary. Serve with white rice and salted egg cucumber salad.
When reference is made to “thumb-sized” knobs of root spice, it means that the exact amount of spice is not critical. Just add as you like.
Recipe from Home Cooked: Modern Asian Recipes, By Sylvia Tan, Published by Marshall Cavendish International. Click here to buy the book.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.