A comforting, deeply aromatic curry perfect with rice or roti. The inclusion of curry leaves and optional pandan at the start helps to infuse the oil briefly sizzling until fragrant. The chicken remains succulent, moist and juicy literally falling apart through what is a low and slow cooking method with all the ingredients for about 30 to 40 minutes. The potatoes turn creamy and tender inside, soaking up the curry becoming flavour packed becoming soft but intact. Adding coconut milk towards the last 5 to 10 minutes on low heat mellows the spices, adds richness, brings the flavours together giving the curry a smooth and silky finish. Please like/share our video and don’t forget to check us out on facebook.com/cookingwithfranky
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