Ingredients For Grinding/Blending
Red Chillies-deseeded - 10pcs
Peel Shallots - 20pcs
Peel Garlics - 5pcs
Young Ginger - 1"knob
Fresh Turmeric - 1 1/2"knob
Oil - 2 tbsp
Ground all the above into a fine paste
Aromatizing Ingredients
Oil - 300ml
1) Cinnamon Stick - 2pcs
1) Star Anise - 5pcs
1) Cloves - 5pcs
2) Lemongrass - 5stalks - bruised
2) Curry Leaves - 2stalks
3) Coriander Powder - 150gm
3) Fennel Powder - 50gm
3) Cummin Powder - 50gm
Water
Combine all the spice powder with some water mix into a paste
Other Ingredients
Cut Chicken Parts - 1kg
Carrots - 1 stick
Potato - 3pcs - quartered each one
Coconut Milk - 220ml
Water / Chicken Broth
Salt - to your taste
Soy Sauce - 3tbp
Sugar - optional only if you like a creamier taste curry
Tamarind Slice - 2pcs
Method
1. Pour all oil into a deep wok or a sauteing pan & let it heat up. When its hot put all the aromatizing ingredients in according the numbering. Stir fry them for 5mins if its too dry to stir and starts to stick at the bottom pls add more oil little by little
2. Add all the ground ingredients into wok and continue stirring for a good 20mins on medium to low heat. IMPORTANT!! do not add in the other ingredients yet until the colour turns bright orange and the smell of the raw chillies is no longer there
3. Add the chicken into the curry first, stir & let it simmer for 10mins. Then add the water, coconut milk, tamarind slices, carrots & potatoes. Let it cook over medium to low heat for another 30mins. If you prefer a thick curry then add lesser water. Season with soy sauce, salt & sugar.
