How to make it
6 steps. Take it one step at a time.
Blend the onions, garlic, and ginger
Blend the onions, garlic, and ginger into a fine paste. Mix the meat curry powder with a little water to form a thick spice paste.
Heat oil in a large pot
Heat oil in a large pot. Add the cinnamon stick, star anise, and curry leaves. Sauté until fragrant.
2 minAdd the blended onion paste and the curry powder paste
Add the blended onion paste and the curry powder paste. Fry on medium heat, stirring constantly, until the oil separates from the paste and it becomes a deep golden brown.
10 minAdd the chicken pieces
Add the chicken pieces and stir to coat well with the spice paste. Cook for 5 minutes until the chicken is slightly browned.
5 minPour in the water
Pour in the water and add the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
15 minAdd the coconut milk and salt
Add the coconut milk and salt. Simmer on low heat for another 5-10 minutes until the gravy thickens to your preference. Do not let it boil vigorously after adding coconut milk to prevent curdling.
10 min
A little kitchen wisdom
Using bone-in chicken provides a much deeper flavor to the gravy. For the best result, sauté the spice paste until the oil separates (pecah minyak), which indicates the spices are thoroughly cooked.
