Chicken Curry with Toasted Coconut aka Curry Ayam Kerisik

Ingredients:

500g chicken meat (eg. Chicken wing/Boneless/Drumlette)

1 stalk curry leaves

1 carrot

2-3 potatoes

2-3 tbsp tamarind juice

1 cup thick coconut milk

2-3 cups thin coconut milk

2-3 tbsp toasted coconut paste (Kerisik)

1/2 cup cooking oil

Salt to taste

Pounded/Blend

4 cloves of garlic

5 shallots

2 inches ginger

Spices

1 cinnamon stick

2-star anise

3 cloves

4 cardamon pods

Curry Paste

3 tbsp meat curry powder

1 tbsp chili powder

Net Pancake

3 cups plain flour

3-1/2 cups thin coconut milk

1 egg

3 tbsp margarine or 1/4 cup melted margarine

1 tsp salt

3/4 tsp turmeric powder

(Note: If using instant coconut cream, dilute with water to make 3-1/2 cup thin coconut milk)

Directions/Instructions:

1. Prepare curry paste.  Add water, chili, and curry powder.  Mix well into a smooth paste
2. Heat oil & saute the pounded ingredient till fragrance.  Then add in the 4-spices and curry leaves.  Continue to stir for another 1-2 mins.
3. Add in the curry paste together with the sauteed ingredients.  Stir well for 2-3 mins until the paste is cooked.  Add a little water into the curry bowl and mortar.  Pour it into the curry mixture.  Stir the mixture till thicken and add water.  Repeat this process 3 times.
4. Add in the chicken and cut carrot.  Keep stirring them together with the paste and cover with the lid.  Let it cook for 2-3 mins.
5. Then add in the tamarind juice and the potatoes.  Also, add in thin coconut milk.  Keep stirring and continue to cook till the potatoes are soft.  Cover the lid and let it cook for 15 mins.
6. Then add in the thick coconut and toasted coconut.  Keep on stirring the mixture well.  At this stage, you can adjust the taste if less sour, can add another tablespoon of tamarind juice if required, and salt to taste.  Let it simmer for 20 mins.  Off the heat.