1 chicken (cut into 16 pcs)                      To grind into a paste:

2 potatoes (cut into cubes)                      4 large bombay onions

3 tomatoes (chopped)                             4 cloves garlic

4 stalks lemon grass (bruised)                3 cm ginger

1 stalk curry leave                                   2 cm fresh turmeric/kunyit basah

1 large onion (chopped)                          7 fresh red chillies or more

4 cups coconut milk (semi thickness)     1/2 tsp cumin seeds (optional)

1 cinnamon stick                                     3 tbsp chicken curry powder

3 cloves

3 cardamoms

1 star anise


Saute cinnamon stick, cloves, cardamoms and star anise. Add in chopped onions and stir

fry. Once fragrant add in the pounded ingredients and stir fry again.

Add in the tomatoes and fry further for 1 minute. Mix in chicken, potatoes, lemon grass

and 2 cups of water.

Season with salt. Leave the curry to simmer gently. After 20 minutes add in the coconut

milk and simmer further. Add in the curry leaves finally and dish out.



Do not use turmeric powder then the taste varies.