Ingredients
For the Malaysian Curry Powder
4 cardamom pods
1/2 tablespoon fennel seeds
3 star anise
2 tablespoon coriander powder
1 tablespoon cumin powder
1 1/2 tablespoons chilli powder
1/2 teaspoon turmeric powder
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon powder
1/4 teaspoon black pepper
For the curry
1kg chicken thighs (cut into 1/3 pieces)
2 onions (roughly chopped)
8 cloves garlic (peeled & chopped)
1 heap teaspoon ginger (grated)
12-15 fresh curry leaves
5 tablespoons Malaysian curry powder
1/4 cup peanut oil
1 400g can coconut milk
2 whole star anise
2 medium potatoes (cut into 1″ dices)
salt
1/2 small lemon (juice of)
Preparation
For the curry powder: 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.
For the curry: 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.
SERVING: 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.
