Clean the inside and outside of the chicken. Pat dry. Cut the chicken into pieces. Separate the wings, legs, and breast. I like to debone the chicken and freeze the carcass for chicken soup later in the future. Marinate the chicken in salt. Let it sit in the fridge.
In a large wok, add the 1/2 oil. When the wok is hot with add the potatoes and fry for about 5-8 minutes, or until you see the edges slightly brown. Place them on a plate with a paper towel.
With the same oil in the wok, use only 3 tbsp of oil and reserve the rest.Add the the onion, garlic and shallots. When the onion is soften, add the ginger, chili, curry powder and turmeric. Fry until aromatic (3-5 minutes). Add the chicken pieces and fry until the skin has color. Remember to stir constantly so it doesn’t stick to the bottom.
Once all the chicken is slightly browned, remove everything on a plate.
On the same pan, add in 3 tbsp of the reserve oil. Add the flour into the pan and fry until fragrant. DO NOT walk away from this step. Once the flour is brown, take out your whisk and start to stir the flour around. Add the chicken stock while whisking the flour. Try to break up the flour in the chicken stock. You should not see any flour clumps at this point.
Add the chicken back on to the pan, along with the lemongrass. Simmer on medium heat for 20-25 minutes.
For the last 5 minutes, add the evaporated milk, coconut milk, and salt to taste. Let it simmer on low for 5 minutes. Do not let it boil.
Serve with warm jasmine rice.