Ingredients:
Chicken - 500 gms
Yellow curry paste - 2 tbsp
Potatoes - 2, boiled and peeled
Coconut milk - 3 cups
Coconut cream - 1 cup
Shallots - 2 tbsp, fried
Sea salt - 1 tsp
Vegetable oil - 2 tbsp

For Yellow curry paste
Dried chillies - 3, soaked
Shallots - 5, broiled
Garlic cloves - 10, broiled
Ginger - 1 tsp, sliced
Lemongrass - 1 tbsp
Coriander seeds - 1 tbsp, dry roasted
Cumin seeds - 1 tsp, dry roasted
Curry powder - 2 tsp
Sea salt - 1 tsp
Thai shrimp paste - 1 tsp

Method:
1. To make the yellow curry page, grind all the ingredients to form a fine powder. This can be refrigerated for upto 3 weeks.
2. Wash and cut the chicken into pieces. Also dice the potatoes.
3. Fry the curry paste in oil, adding the coconut cream at regular intervals.
4. Cook for 5-8 minutes and then add the chicken.
5. As the chicken becomes tender, put the coconut milk and salt.
6. Stir occasionally. Add the diced potatoes.
7. Garnish with fried shallots.
8. Serve with cucumber salad.