Ingredients

1 to 1.5 lbs. chicken pieces

2.5 cups sweet potato, chopped into chunks

3 tbsp. dry flaked unsweetened coconut

3/4 cup good-tasting chicken stock

1 can (14 ounces) coconut milk

2 shallots or 1/4 cup purple onion, finely chopped

1 thumb-size piece galangal OR ginger, grated or minced

4 cloves garlic, minced

1-2 fresh red chilies, minced•3 Tbsp. fish sauce

1 tbsp. tomato ketchup OR cooked tomato puree

3/4 tsp. ground turmeric

1 tbsp. ground coriander

1/2 tbsp. ground cumin

1/2 tsp. whole cumin seeds

1 bay leaf

1-2 kaffir lime leaves

1/2 to 1 tsp. sugar, to taste

2-3 Tbsp. vegetable oil

1/4 cup fresh coriander

Preparation

1.Heat a wok or large frying pan over medium-high heat. Add the flaked coconut, ‘dry frying’ it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool.

2.Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, garlic and chili. Stir-fry 1-2 minutes.

3.While stir-frying, add the following: turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed.

4.Add stock plus 3/4 can of coconut milk. Add the bay leaf and kaffir lime leaves or lime juice. Also add the fish sauce, tomato ketchup/puree, and 1/2 tsp. sugar, stirring everything together well.

5.Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 20 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally.

6.Add the sweet potato or yam plus 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork and chicken is cooked. Stir occasionally.

7.Reduce heat to minimum. Add remaining coconut milk and stir to dissolve into the curry sauce.

Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili for a spicier curry. Add more sugar if you prefer it sweeter. Portion out into bowls and top with fresh coriander plus a final sprinkling of toasted coconut.