1 kg chicken whole legs - cut bit size pieces
3 medium size potatoes - skinned and cut into wedges
1 sprig curry leaves - optional
1 pandan leave - cut into 3 inch pieces - optional
enough water to cover chicken
150 ml milk
1/2 cup oil
1 piece star anise
2" piece cinnamon
50 gm shallots
3 cloves garlic
150 gm chili paste [fine type]
1 1/2 packet Baba's meat curry powder
1 packet Alagappa's coriander powder
1/2 tsp turmeric powder
- Blend shallots, garlic and candlenuts till fine. Mix blended ingredients with chili paste, curry powder, coriander powder and turmeric powder. Mix till well combined.
- Put oil in wok. Add in spices [star anise, cloves, cinnamon], pandan leaves and curry leaves. Add in curry paste. Fry till fragrant and until oil breaks. Add in chicken pieces followed by potatoes.
- Continue frying till chicken pieces are firm and well coated with curry mixture.
- Pour in enough water to cover meat. Stir and let it boil for about 5 minutes then reduce heat to simmer till chicken and potatoes are almost tender. Add in milk. Boil till gravy is slightly thick. Add in salt and sugar to taste.