Chicken Curry with Cashew Nuts

Ingredients:
8 pcs chicken
250g evaporate milk
250g coconut milk
15-20 curry leaves
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1 tomato ~ cut a quarter
3-4 potatoes ~ halves
1 bunch coriander leaves ~ garnish
1 tsp salt
1 tbsp sugar
1/2 cup vegetable oil

Paste:
1" galangal
2" ginger
2" turmeric
3 cloves garlic
6 shallots
1 yellow onion
1 lemongrass
25g cashew nuts
2 tbsp chili powder
2 tbsp curry powder
2 tsp chicken powder
1 tbsp tomato paste
1 tbsp chili paste

Spices:
2 pcs star anise
5 cloves
3 cardamon
1 cinnamon stick

Directions:

1. Prepare the ingredients to paste into a smooth paste & set aside.  Boil the potatoes & set aside.
2. In a wok, fry the spices, curry leaves, fennel & coriander seeds for 30 sec.
3. Add the paste mixture; stir & cook until the mixture turns to the dark shade of red.
4. Then add chicken & mix well to coat.  Add evaporated milk & coconut milk.  Stir to combine & simmer over low heat for about 20-30 mins or until cook.
5. Add the potatoes & cooked potatoes.  Season with salt & sugar.
6. Remove heat & garnish with coriander leaves.  Serve immediately with steam white rice.