Kari Ayam (Malaysian Chicken Curry)

INGREDIENTS

Chicken  -  1 kg
Potatoes  -  2 nos
Coconut Milk  -  1 cup
Red chilli powder  -  2 tbsp
Onion  -   2 nos
Garlic  -  7-8 nos
Ginger  -  1 inch piece
Lemon grass  -  1 stalk

FOR CURRY POWDER

Coriander  -  5 tbsp
Cumin seeds  -  2 tbsp
Fennel seeds  -  2 tbsp
Fenugreek seeds  -  2 tbsp
Pepper  -  2 tbsp
Cinnamon  -  2" inch
Cardamom  -  1 tbsp
Red chilli  -  5 nos
Cloves  -  3 nos
Star anise  -  1 no
Turmeric  -  4tsp

Dry roast all the ingredients and and grind it to a fine powder when cold.


METHOD

Cut the chicken into small pieces and also peel and cube the potatoes and keep it aside.
Grind onion, ginger and garlic and make fine paste.
Mix the fine powdered curry powder and mix it with chilli powder and 2-3 tbsp water and make a fine paste.
Heat a kadai with oil and add the ground onion paste, fry till the raw smell leaves and oil separates.
Then add the curry powder paste and fry till oil separates.
Now add chicken pieces along with cut lemon grass stalks a and mix well so that the chicken is coated with masala.
Then add coconut milk and stir well.
Cook till the chicken is half cooked on medium flame.
Then add the cubed potatoes and cook for another 15 minutes or until chicken is fully cooked..
Serve hot with roti or rice.