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 cardamom 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 cups of  thin coconut milk)

Directions/Instructions:

1. Prepare curry paste.  Add water, chili, and curry powder.  Mix well into a smooth paste.
2. Heat oil and saute the pounded ingredients until fragrant. Then, add the four spices and curry leaves. Continue to stir for another 1-2 minutes.
3. Add the curry paste and sauteed ingredients. Stir well for 2-3 minutes until the paste is cooked. Add a little water to the curry bowl and mortar. Pour it into the curry mixture. Stir the mixture until it thickens, then add water. Repeat this process three times.
4. Add in the chicken and cut the 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 minutes.
6. Then add the thick coconut and toasted coconut. Keep stirring the mixture well. At this stage, you can adjust the taste to make it less sour, add another tablespoon of tamarind juice if necessary, and add salt. Let it simmer for 20 minutes, then remove it from the heat.