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Ingredients: 1/2 chicken, 1/2 cup button mushrooms, 2 potatoes (cut into wedges), 1/2 onion (cut into wedges), 1 clove shallot (finely chopped), 1/2 cup water (125 ml), 1/2 cup evaporated milk (125 ml), 1/2 cup coconut milk (125 ml), 1 tbsp butter Spices: 2 tsps curry powder, 1 tsp ground turmeric Marinade: 1 tsp salt, 1 tsp light soy sauce, 1 tsp caltrop starch, 1 tsp cooked oil Seasoning: 1 tsp salt, 1 tsp chicken sugar

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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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. Cooking Time: 30 mins.

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