10 Dried chillies; up to 15,
-cut into lengths, soaked to
-soften, then ground to a
-paste in a mortar or
-blender
7 tb Malaysian Chicken Curry
-Powder
3 tb Ghee or oil
2 Cinnamon sticks (5 cm / 2"
-ea)
3 Star anise pods
1/2 c Curry leaves
5 sm Potatoes (500 g / 1 lb);
-peeled and halved
1 kg Chicken (2 lb); cut into
-serving pieces
2 1/2 c Thin coconut milk (625 ml)
--OR-
3/4 c Coconut cream (175 ml);
-mixed with:
1 1/2 c Water (375 ml)
1 1/2 ts Salt
2 ts Sugar
MMMMM------------------------SPICE PASTE-----------------------------
2 1/2 Cm Ginger (1 in); sliced
15 Shallots; peeled and halved
4 cl Garlic; peeled and halved
Grind the spice paste ingredients in a mortar or blender, adding a
little oil if necessary to keep the blades turning, and set aside.
Mix the ground chili and curry powder together with 1/2 cup (125 ml)
water to form a paste.
Melt the ghee in a large pot and stir-fry the ground spice paste over
medium heat for 3 to 5 minutes.
Add the cinnamon sticks, star anise, curry leaves, potatoes and
chicken, and cook until the chicken is half done, about 15 minutes.
Add the coconut milk and season with the salt and sugar. Reduce the
heat and simmer for 20 minutes until the meat is cooked and the oil
separates from the milk. Serve hot with freshly cooked white rice.
