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~iA: Ingredients:
;t6~t1/2~ ' am1/2* ' J1Ut~2 1/2 chicken, 1/2 cup button mushrooms, 2
:. @(1:J]t)1/.), 5$%i:1/2@(1:J]t)1/.)
1;ru(1:J]~tj;),5j1j-*1/2ff(125~7t)'
, fZ%i: potatoes (cut into wedges), 1/2 onion (cut
into wedges), 1 clove shallot (finely
OJJID . 5pHJ31/2*(125~7t)' 1iIB5t1/2* chopped), 1/2 cup water (125 ml), 1/2 cup
c (125~7t) , L:j:-5~1~m< evaporated milk (125 ml), 1/2 cup coconut
milk (125 ml), 1 tbsp butter
@(§XJ . tfiA: Spices:
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c.. 2 tsps curry powder, 1 tsp ground turmeric
: DtiA: Marinade:
9~fi . i!1 '*m<' g5~1 *m< ' ::t;fJ}1'* 1 tsp salt, 1 tsp light soy sauce, 1 tsp caltrop
. ~'~5~1*~ starch, 1 tsp cooked oil
ri
" . lJIJ~iA: Seasoning:
<D m1,*~ ' M;fJ}1*m<' m:1*~ 1 tsp salt, 1 tsp chicken stock powder, 1 tsp
:J sugar
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. Method:
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.
.
.
1. Preheat oven at 200°C.
2. Wash chicken and chop up. Mix with marinade and leave for 20 minutes.
3. Blanch button mushrooms and drain. Deep fry potatoes in hot oil until golden
brown. Set aside. Deep fry chicken in hot oil fOt 2 minutes and strain.
. 4. Heat a little oil. Stir fry onion until fragrant. Pour 2 tbsps of oil into wok. Stir fry
shallot until fragrant. Add spices and stir fry until very fragrant. Put in chicken,
button mushrooms and potatoes immediately. Mix well.
5. Pour in water, evaporated milk, coconut milk and seasoning. Bring to the
boil. Simmer over medium-low heat for 10 minutes. Add onion and mix well.
Transfer to baking tray. Add a little butter. Transfer to an oven and bake until
light brown. Serve.

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6i Turmeric is brightly yelloW" in colour and does not affect the flavour of dish.

.
i Cooking Time: 30 mins.
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