Nyonya Chicken Curry

Ingredients:

300g boneless chicken thigh, cut into pieces

2 medium potatoes, cut into 4

400ml coconut cream milk, divided

2 sprigs of curry leaves

5 kaffir lime leaves

1 lemongrass, bruised

1 cinnamon stick

1 star anise

3 cloves

4 tbsp curry powder

2 tsp salt

3 tsp sugar

1 tbsp chicken powder

1 tbsp fish sauce

1/3 cup cooking oil

Paste

8 shallots

6 cloves of garlic

1-2 tbsp chili boh

1" ginger

10g belacan

1/3 cup cooking oil

Instructions:

1. Blend all the ingredients for the spice paste in a food processor until smooth.
2. Heat a pot over medium heat and add the paste. Sauté until the oil separates.
3. Then, add the curry powder, cinnamon stick, star anise, cloves, and 1/3 cup of hot water. Continue to stir-fry until the oil separates again.
4. Next, add the chicken and potatoes, mixing well. Pour in 1/2 cup of hot water and 200 ml of coconut cream. Cover with a lid and simmer for 10 minutes until the chicken is tender and the potatoes are cooked.
5. After 10 minutes, add the lime leaves, lemongrass, and curry leaves. Continue to simmer for another 5 minutes.
6. Lastly, add the salt, sugar, chicken powder, fish sauce, and 200 ml coconut cream. Cook until the gravy has thickened slightly. Serve with steamed rice.