Boneless cut chicken (You may use chicken with bone-in too. Marinated the chicken with curry powder for at least 30 minutes.)
5 potatoes (Bring to boil until half-cook and set aside. Peeled and cut into halves or wedges)
250ml low fat milk (You may use thick coconut milk if you prefer a more creamy curry.)
1 sprig curry leaves
3 star arise
2 cinnamon stick
2 tablespoon olive oil
Ingredients: (Blend of Spices Paste)
3 cloves garlic
3 red onion (best to use shallot)
Lemongrass (Removed the green part)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoon chilly powder
Cut red onion, garlic and lemongrass into small cubes and then blend all the ingredients until smooth.
Heat up the olive oil and pour in the blend into the hot wok and stir fry for 5mins or until fragrant.
Add in turmeric powder, coriander powder, chilly powder, cumin powder, star arise and cinnamon sticks; and stir well.
Add in the marinated chicken and water, then cook with medium heat until the chicken is cooked well.
Add in potato and curry leaves and stir well.
Add in milk and salt (to taste). Continue to simmer the chicken at low heat for about 30minutes.
Served hot with steam rice, bread, nasi kunyit or roti jala.