Clean the chicken thigh cutlets and cut off any excess fat. Leave aside until needed.
Prepare all your ingredients.
In a large pot on medium heat add 3 tbsp of the canola oil, then gently sweat the onions, garlic, and ginger for 2 minutes.
Add another tbsp of oil and the curry powder. Cook for 1 - 2 minutes. If it looks dry add another 1 tbsp oil.
Add the chicken thigh cutlets to the pot and cover them in the curry mixture. Cook on medium heat for 2 minutes.
Add the chicken stock, lime leaves (if using), MSG (if using), sugar, pepper and lemongrass stalks. Mix until combined. Cover and allow to come to the boil.
Once boiling, add the root vegetables and gently mix through. Cover and return to the boil.
Once the curry starts boiling, turn the heat down to medium-low. Leave the lid on and cook for 18 - 22 minutes.
Check the chicken and potatoes for doneness. If still raw, then put the lid back on and cook until done.
Optional Step: Once the chicken and vegetables are done, skim some or all of excess fat / oils off the surface of the curry. I suggest you do keep a little left in the curry.
Add the coconut cream and fish sauce, and stir through. Taste test and adjust to your preferences (Note 1).
Garnish with coriander and kaffir lime leaves, and serve with lime wedges and crusty bread.