In food processor lemon grass shallots, garlic, chilis, sugar curry paste and curry powder, rich sauce and pepper to a fine paste. Spead on chicken both sides, cover and refrigerate x 1 hr at least. cook potatoes in heated oil x 10 minutes or until brown remove with slotted spoon. scrape paste off chicken save, add chicken to oil. brown chicken, add paste and bay leaves. stir x 2 min. add onions and cook stirring until lightly brown approx 3 min. add tomatoes and stir x 2 min. add chicken broth and chicken pieces and carrots. bring to a boil and cook x 30min until tender. Meanwhile dissolve cornstarch in coconut milk when cook time is up approx 1 hr add coconut milk/cornstarch mixture. cook x app roc 15 min until it thickens stir to avoid burning. serve over rice