Cathy's Curry

Got home late to find D. preparing dinner. I'd taken the chicken wings out of the freezer in the morning, and she was browning them in the pan. I got the job of peeling and slicing the small potatoes and onions. Yum... we haven't had this one for a while. When we lived in London with Cathy, our bestest friend, she cooked this one regularly, and we've been missing it. The trick is to get the right curry paste... it must be "Hup Loong" brand "Kari Kapitan". This is all cooked up in our trusty "Le Creuset" pot, with some coconut milk added. The sauce thickens and the flavours soak through the chicken and potatoes. After a good 30 minutes, the curry is served with plenty of coriander, rice, and a dipping sauce of finely chopped raw garlic, lemon juice, salt and white pepper. Although it could never live up to our fond memories of Cathy's Curry, it was might fine. And leftovers for lunch too... who could ask for more?