Malaysian Curry Chicken

Wow! I didn't realize that I have not bee updating my food blog for two years. Guess life catches up on you. Here's another one of my favourites (and I can't go too long without eating it).

Malaysian Curry Chicken:

Ingredients:
500 lb chicken (either drumsticks or diced chicken, any other white meat is fine too)
Potatoes (2-3 diced)
1 tablespoon of vegetable oil or peanut oil
1 can of coconut cream/milk
1 tablespoon of soy sauce
Curry powder (2 tablespoons)

Part A (put in food processor/blend it):
2 medium sized onions OR 4 shallots
1 inch fresh ginger
2 cloves of garlic
5 birds-eye chillies (if you are afraid of it being too spicy, just cut down on this)
2 lemongrass (use white part only)

Part B:
Cumin seeds (a pinch of it)
Cinnamon, 2 sticks (break it in)
Curry leaves or Kaffir lime leaves (2-3)
Star anise (2-3 depending on size)
Cloves (2-3 depending on size)

Steps:
1) Heat oil in frying pan
2) Fry Part A and Part B together for a few minutes (or until fragrant)
3) Mix in the potatoes and fry for a couple of minutes, add in soy sauce and curry powder
4) Add in the chicken and simmer until you can see the flesh is cooked
5) Add in coconut milk and stir then simmer for a bit, add in salt and pepper to your own taste
6) Voila! It's done. You can garnish the top with either green onion, parsley or coriander leaves. Serve it with rice or noodles.

Bon Appetit!

For a healthier version, substitute coconut milk/cream with yogurt or milk.