4 can (13.5 oz) unsweetened coconut milk, plus 4 cans water
4 large potatoes, peeled and cut into 1" chunks
2 tbsp salt
4 tbsp sugar
Rempah
16 quarter sized slices galangal, cut up
16 candlenuts, soaked in water for 10 minutes
8 stalks lemongrass, trimmed and sliced
32 shallots or 8 medium onions peeled and sliced
20 cloves garlic, peeled and sliced
1 1" cube blachan
4/3 C veg oil
1/2 C red chile paste
1/2 C indian style curry powder
Procedure
Grind galangal, candlenuts, lemongrass, shallots, garlic, blachan to a smooth paste in a blender or food processor. Add water to facilitate blending if necessary.
Heat the oil in a wok over medium heat. Add chile paste and fry for 2 minutes, until it takes on a reddish hue.
Add the ground mixture and fry stirring frequently over low heat until it is completely combined with the oil.
Continue frying until the rempah is fragrant and has a dark mahogany red color and a consistency of porridge, about 8 minutes.
It is ready when the reddish oil seeps out.
Blend in the curry powder and simmer for 1 minute, then set aside.
Bring a large pot of water to a boil. Add the chicken and bring to a second boil. Cook until the scum rises to the surface, about 2 minutes.
Remove the chicken.
In a large saucepan combine the coconut milk, water, chicken, and rempah.
Bring to a boil and reduce heat and simmer for 30 minutes. Add the potatoes during the last 15 minutes of cooking.