Ingredients:
5 medium chicken piece
2 potato
1 inch ginger
5 nos red shallot
2 garlic clove
1 cinnamon sticks
3 whole cloves
2 star anise
2 tablespoons curry powder
1 cup coconut milk
2 tablespoons vegetable oil
1 cup water
1 teaspoon salt
Use imperial measurements
Method:
1. Mince or blend garlic, and shallots.
2. Peel and cut potatoes into 1.5 inch cubes.
3. Mix curry powder with the 1 cup water. Set aside.
4. Heat the 2 tbsp oil in a pot on medium high heat.
5. When the oil is hot, fry Ginger, Shallots, Garlic, Cinnamon stick Clove and Star Anise until fragrant (Careful not to burn).
6. Add curry powder paste.
7. Put in chicken & potato and cook until chicken is half done. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly.
9. Add in the coconut milk and salt. If you like your curry watery, just add water a little at a time.
10. When potatoes are cooked, simmer for a little while more. Poke the chicken to make sure it's not red on the inside. The Potatoes should be tender but not soft until it turns to mush.
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