Ingredients:
  • 1.5 Kg (~3 1/2-lb.) Chicken, cut into 10 pieces
  • salt and freshly ground black pepper
  • 2 tbsp. cornstarch
  • 2 tbsp. vegetable oil
  • 3 medium russet potatoes, peeled and cut into chunks
  • 1 medium yellow onion, peeled and chopped
  • 1 piece ginger, peeled and sliced
  • 2 tsp. ground turmeric
  • 480 ml (2 cups) coconut milk
  • 1 lemon, thinly sliced

Method:
  1. Generously season Chicken with salt and pepper, then lightly coat with cornstarch. Set aside for 15 minutes.
  2. Meanwhile, heat oil in a large sauté pan or wok over medium-high heat. Add potatoes and cook until lightly browned on all sides, about 8 minutes.
  3. Transfer potatoes to a plate and set aside.
  4. Reduce heat to medium, add onions and ginger to same pan, and cook until soft and fragrant, about 2 minutes.
  5. Add turmeric, cook for 30 seconds, then add coconut milk and bring to a simmer.
  6. Add Chicken and potatoes and season to taste with salt and pepper.
  7. Arrange lemon slices over Chicken and potatoes and cook, covered, until Chicken is tender and cooked through, about 40 minutes.