Chicken Curry

Preparation time : Under 1 Hr.

Cooking Time : Under 1 Hr.

Serves : 3-4

Ingredients

500g Chicken Thigh or Drumsticks:

• 1 tsp Cardamom
• 2 stalks, Curry Leaves
• 1 stick, Cinnamon
• 2 Star Anise
• 1/2 Yellow Onion, wedges
• 2 Medium Potatoes, chunks
• 2 cups, Water

To blend:

• 1/2 Yellow Onion
• 2 Red Chili
• 10g Fresh Turmeric/ Ground
• 10g Ginger
• 8-10 cloves of Garlic
• 1 tsp Fennel Seed
• 1 tsp Cumin Seed
• 2 tbsp Vegetable Oil

To mix:

• 2 tbsp Curry Powder + 3 tbsp Soy
• Sauce (mixed into a paste)
• 50g Coconut Powder + 100ml
• Water / 1 packet Fresh Santan

Preparation

1. In a Round French Oven, pour in vegetable oil and fry blended spices (paste)* until fragrant/darkened in colour.
2. Stir in cardamom, curry leaves, cinnamon stick, star anise and halved onion for 5 minutes until aromatic.
3. Pour in curry powder mixture and cook for 3-5 minutes. Season with sugar and salt.
4. Turn the heat up slightly. Add in chicken and cut potatoes - if it's drying up, add in water gradually. Cook for another 5 minutes, then pour in the remaining water. Put lid on and let it simmer on low heat for 25 -30 minutes.
5. Bring the heat up to medium and add coconut milk/mixture. Simmer for another 3-5 minutes until it thickens.

*Paste: Blend all spices in a food processor, adding oil gradually until it forms a paste consistency.