Curry Chicken (Less Spicy)

My 2yrs 10mths has been asking for curry chicken lately, and this is the second time for the week im making. I thought of keeping this recipe as the level of spiciness as well as the texture for potato is just nice. There is some light seasoning now that we start to use for cooking as the elder grows.

Recipe :
5 antiobiotic free chicken drumsticks
2 antibiotic free chicken wings
3 white potatoes
4 red chillies, roughly remove seeds
5 shallots (i like to use dark purple colour type)
4 clove garlic
2-3 one inch size bentong ginger
3 Tbsp organic curry powder (dilute with 5 Tbsp of water)
About 500ml / 3 cups filtered water
125ml fresh coconut milk
1 Tbsp plain greek yogurt (optional)

To make the chilli paste, blend chillies, shallot and garlic together.
To marinate the chicken parts, rub 1 tsp pink himalayan salt all over the chicken. Dilute 1 tsp organic soy sauce with 5 Tbsp of filtered water, add 1 tsp organic turmeric powder, add 1 Tbsp curry powder. (I marinate for about 30 minutes)

(1) Heat up some coconut oil on a deep frying pan (shown in picture). Stir fry whole one inch size ginger till fragrant.

(2) Add in chili paste and stir fry till the oil separated. Add in diluted curry powder and continue to stir fry. Add in chicken and stir fry till the paste mixture absorbed.

(3) Add in water and bring it to boil. Once boil, add in potatoes and simmer in medium temperature for 10 minutes.

(4) Once the potatoes roughly soften (al-dente), add in coconut milk and let it boil for 2-3 minutes. Stir in yogurt and mix properly. Taste the curry and add more seasoning if necessary. Once done, off fire and serve accordingly.

Verdict : Chicken flesh is so soft that it is effortless when eat and potato's texture is just nice. I wish the colour would look more red, which suggest i may need to add chilli powder or more chillies (may need to remove seeds to maintain the level of spiciness while adding the red-ness) next time.