Nyonya Chicken Curry ~ Malaysia

1 chicken, cut into 8 pieces.
4 potatoes, cut into cubes.
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fennel
1 tsp turmeric powder
Curry leaves
1 tsp chilli powder
1/2 tsp black pepper
1 1/2" quill cinnamon
6 cloves
6 cardomons
1 large onion
120 ml thick coconut milk
1 1/2 cup water
1 tsp tamarind paste
Salt-to taste
Pepper-to taste
Sugar-to taste

• Season chicken pieces with salt, pepper and sugar. Set aside for 1/2 hour. Dissolve tamarind paste in a little hot water, then discard pulp and seeds.


• Heat 2 tbsp oil in a pan over high heat till hot. Add chicken to pan and quickly seal and brown all exposed surfaces.


• Remove chicken from pan. Lower heat, thinly slice onion and add to pan.


• When onions are soft, add in ground coriander, cumin, fennel, turmeric powder, chilli powder and black pepper. Fry spices for about 3 minutes. Add cardomons, curry leaves, cloves and cinnamon.


• Add in 100 ml coconut milk, 1 tbsp at a time. Each time fry coconut milk until oil separates.


• Add in chicken pieces and fry for about 1 minute.


• Add in remaining coconut milk and water. Simmer for 30 minutes.


• Add in potato, continue to simmer until potatoes are soft.


• Adjust salt and sugar seasoning, and add enough tamarind water to give a slight tangy flavor.