Malaysian Chicken Curry ala MyExpatMommy

My husband is one of the expat Pinoys I know who is partial to curried food, something I do not share. Thing is, when it comes to cooking, my guide had always been my taste buds. I always tell family and friends that the best way for me learn a recipe is by tasting the dishes. That's how I know what ingredients are included in a certain dish. So when it comes to curried dishes, it seems that I am working in the kitchen blindfolded.
To prepare these types of food I always think that I had to follow the recipes to the letter. But then, hard as I try, I just couldn't help but improvise using ingredients available in the cupboard. Like when I tried this dish inspired by tastesofhome.blogspot.com's Malaysian Dry Curry Chicken in the absence of a curry paste but with curry powder available, I have prepared my own paste combining curry powder, ginger paste, turmeric powder and red chili paste. So this dish is actually inspired

Ingredients
1 packet chicken wings (about 8 pieces)
1 big potato, cut into wedges, skin on
5 tbs vegetable oil
2 cloves garlic, minced
ginger, about 1 inch, minced
curry leaves
Curry Paste (1/4tsp each of curry powder, ginger paste, turmeric powder and red chili paste)
1/3 cup water
fish sauce to taste

Here's how:

1. Heat a pan Heat a pan and put in the vegetable oil. When hot, add the potato wedges and fry until browned but still firm. Make sure that you fry all the potatoes in one layer.

2. Remove the potatoes in the pan once all sides are browned and set aside, drain of excess oil. Meanwhile, remove the oil in the pan, leaving only about 2 tbs of hot oil.

3. Add the minced garlic and ginger into the hot pan stirring occasionally to avoid burning. Add the prepared curry paste. At this stage you can smell the aroma of the flavors in the kitchen.

4. Add the chicken. Stir to coat the chicken and cook for about 10 mins. Then add the water.

5. Let it simmer for another 20 mins. until chicken is fully cooked. Then add the fried potatoes and curry leaves. Let it simmer for another 5 mins.

6. Serve hot with white rice.

In my case, let it cool and transfer to a resealable plastic container. This is meant to go in hubby's lunch box the next day :)