(NOTE: Only about one serving)
4 shallots, skin removed
2 garlic cloves
1/2 cm ginger, skin removed
Curry Powder Paste
2 tablespoons meat curry powder
2 tablespoons water
130g (4.6 ounces) chicken boneless thigh or breast meat, cut into bite sized pieces
2 tablespoons of oil, preferably a neutral higher heat oil like canola, grapeseed,
1 stalk curry leaves
2 cm (about 1/2 inch) stick of cinnamon stick
1 star anise
180 mL (6 ounces) water
30g (1 ounce) potatoes, cut into cubes
1 tsp tamarind juice
1/2 tsp salt
70 mL (2.4 ounces) coconut milk
Make “Pounded Aromatics” paste: pound together shallots, garlic, and ginger in a mortar and pestle. Set aside.
Mix together curry powder and water to make the Curry Powder Paste. Set aside.
Add oil to a skillet at medium heat and cook curry leaves, cinnamon stick, star anise, cloves, and cardamon until fragrant.
Add Pounded Aromatics to the skillet and saute for a few more minutes until the mixture is sticky and “goopy” but not caramelized.
Add Curry Paste and fry until the oil separates.
Add water, potatoes, tamarind juice, and salt. Let simmer.
Once the potatoes are almost cooked, add chicken and coconut milk.
Continue cooking until chicken is cooked.
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