Serves 6-8

1 Onion , peeled and sliced
3 Cloves
3 Cardamoms
3 Star Anise
1 stick Cinnamon
5 stalks Curry Leaves
2 tablespoons Curry Powder
1 litre (4 cups) Water
1 medium Chicken , cut into 8-12 pieces
2 Potatoes , peeled and cut into quarters
400 millilitres Coconut Milk
2 each Green and Red Chillies , slit midway
1 Tomato , cut into quarters
Salt , to taste
Sugar , to taste
2 tablespoons Crisp-fried Shallots
5-7 Dried Chillies , soaked to soften, then cut into lengths
7 cloves Garlic , peeled
5 centimeters (2 inches) knob of Ginger , peeled and chopped
3 Green Chillies

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1 Prepare ground paste. Put green chillies, garlic, ginger, dried red chillies and a bit of water in a blender and process into a paste.
2 Heat some oil in a heavy saucepan over medium heat.
3 Add sliced onion and stir-fry until lightly browned.
4 Add cloves, cardamoms, star anise and cinnamon and stir-fry until fragrant.
5 Toss in curry leaves.
6 Add ground paste and stir-fry for a few minutes.
7 Add curry powder and mix well.
8 When the mixture is well combined, add some of the water, stir the ingredients, then add chicken.
9 Cook for about 10 minutes, then add potatoes and the remaining water.
10 Mix well and let gravy simmer until chicken is cooked and potatoes are tender.
11 Stir-in coconut milk and add chillies. Bring to the boil.
12 Add tomato and season with salt and sugar to taste. Add crisp-fried shallots.
13 Dish out and serve hot with plain rice.

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