STUFFED CHICKEN WITH CURRY CHICKEN POTATOES

Ingredients:
8 pieces of Mid Joint Wings
300gm Chicken Breast
2 pcs of Potatoes
3tbsp Dancing Chef Red Curry Paste
3 to 4tbsp Coconut Milk
Salt to taste
Cooking Oil for frying


Method:
1. Wash and clean chicken wings.
2. Cut chicken breast meat into smaller cubes and set aside.
3. Peel and wash potatoes, cut into small cubes
4. In a pan, heat up oil, add in the curry paste, fry until aromatic. Add in the cut potatoes, stir fry for few minutes, add in the chicken breast meat to combine well with the curry paste.
5. Add in coconut milk and mix well, add about 100ml water. Simmer for chicken potatoes for 10mins under small fire until soften and almost cooked.
6. Dish up the chicken potatoes and allow to cool.
7. To debone the chicken mid wings, use a sharp paring knife or scissors to trim off the joint at the top and slowly  trim of the tendons as you move down the chicken. Once you trimmed off the tendons,  twist the bone a little, it will comes out easily.
8. Stuff the deboned chicken wings with the cooked curry chicken potatoes filling and seal it up with a toothpick.
9. Heat up sufficient oil, once oil is hot, slowly add in the stuffed chicken wings and fry until golden brown and cooked.
10. Dish up and serve hot.