1 whole chicken, cut into 8 pieces
3 large potatoes, peel and cut into 1/4
1 large carrot, peel cut into 1-inch
2 white onions, cut into 6 wedges
2 fresh red chilies cut into half
1 large tomato cut into 4 wedges
5 tablespoons kurma curry powder mixed with
3/4 cup water
2 cups plain water
1 cup thick coconut milk
3 pieces tamarind pulp or
2 tablespoons tamarind juice
3 cm cinnamon sticks
2 star anise
1/2 cup oil
salt, and 1 teaspoon sugar
1 stalk spring onions cut into 1-inch
3 garlic cloves
2 inches fresh ginger
Heat oil in a deep saucepan and fry pounded ingredients until fragrant.
Add cinnamon, star anise and cardamom. Fry for 2 more minutes.
Add kurma curry powder paste and cook on low heat for 5 minutes or until oil separates.
Add chicken pieces and 2 cups of water and cook chicken on low until half cook.
Add coconut milk, potato, carrot and cook until potato tender. Add more water if the gravy too thick.
Add onions, chillies, tomatoes and tamarind. Cook for 2 more minutes. Season with salt and sugar.
Garnish with spring onion.