chicken curry

last saturday, i make quite an effort to cook chicken curry. there is so much work but it's worth it. served with just plain rice, the satisfaction comes when seeing my husband and my two other guests emptying thir plate of rice.


Ingredients
1.5–1.7 kg chicken, chopped into bite-sized pieces
1 grated coconut (i use powder kind, just mix with water)
water
4 potatoes, quartered
6 tbsp oil

Ground spices (A):
15 shallots
4 cloves garlic
1 chili boh (grated chili)
2 stalks lemon grass
1 tbsp belacan stock granules
3½ tbsp meat curry powder

(B):
1 star anise
3cm piece cinnamon stick
4 cloves
3 cardamoms, split and use seeds only
3 stalks curry leaves

Seasoning:
1–2 tsp salt or to taste
1 tsp sugar
1 tbsp light soy sauce

Method
1. divide coconut poweder into two portions. one portion mix with 250ml water white the second portion mix with 400ml water.

2. Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 15–20 minutes adding thick coconut milk slowly until finished.

3. Add potatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.