| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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Ingredients
For Curry Paste
- 4 large onions
- 4 cloves garlic
- 3 cm ginger
- 2 cm fresh raw turmeric/kunyit basah
- 7 fresh red chillies as per preference
- ½ tsp Cumin seeds
- 3 tbsp chicken curry powder
For Curry
- 1 chicken cut into 16 pieces
- 2 potatoes cut into cubes
- 3 Tomatoes chopped
- 4 stalks lemongrass bruised
- 1 stalk curry leaves
- 1 Large onion chopped
- 4 cups coconut milk semi-thick
- 1 cinnamon stick
- 3 cloves
- 3 cardamoms
- 1 star anise
Ingredients
For Curry Paste
For Curry
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Instructions
- Take a blender and roughly chopped onions, garlic cloves, raw turmeric, red chillies, cumin seeds and chicken curry powder. Blend these ingredients into a smooth paste.
- Take a large pan and heat oil in it. Then add cinnamon sticks, cloves, cardamoms and star anise. Sauté the spices for a minute until they turn aromatic. Then add the chopped onions and sauté.
- Add the curry paste and sauté the ingredients. Then add tomatoes and let them cook until soft.
- Now, add the potatoes and the chicken pieces. Add 2 cups of water and season with salt. Stir the curry and let it simmer for 20 minutes.
- Lower the flame and add coconut milk to the curry. Give it a mix and let it simmer for a few more minutes. Lastly, once the chicken is cooked add the curry leaves and serve hot.
Recipe Notes
Recipe Tip
You can also use coconut flour instead of coconut milk. Add water to adjust the consistency.
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Frequently Asked Questions
Can I use plant-based milk to make this recipe?
Yes. You can use any plant-based milk to make this recipe.
Can I prepare the curry paste in advance?
Yes. You can make the curry paste in advance. However, refrigerate it in an airtight container until you use it.