Malaysian Chicken Curry

1. 1

   For the curry powder:

2. 2

   In a dry small frying pan, toast the cardamom, fennel and star anise until aromatic. Remove and grind to a fine powder in a mortar or spice grinder. Add all the other ingredients to it and combine with 4 tablespoons water into a thick paste.

3. 3

   For the curry:

4. 4

   In a food processor or with a hand blender, blend the onion, garlic and ginger into a paste. Heat the oil a large pan over a medium temperature. Add the curry leaves and fry for 10-15 seconds. Add the onion paste and fry for 4-5 minutes until brown. Add the curry paste and gently fry for 2-3 minutes until aromatic and the oil starts to separate. Add the chicken, turn up the heat and stir for 2 minutes to coat well and lightly seal. Add the coconut milk, and 2 cups of water. Add the star anise and some salt and gently bring to the boil. Reduce the heat to low and simmer covered for 30 minutes, giving it a stir once in a while. Add the potatoes and simmer uncovered for a further 15 minutes or until the potatoes are tender. Remove from heat. Check for seasoning and squeeze in the lemon juice and you're ready to eat.

5. 5

   Proper Malaysian Roti is like soggy Indian Roti but I dare say nobody would get hurt if you used shop bought Indian roti. It's equally as nice with plain boiled rice.

No additional tips available.