Nyonya Curry Chicken

Ingredients

• 3 pounds chicken thighs
• 1/4 cup coconut oil
• 10 curry leaves
• 1 stick cinnamon
• 1 star anise
• 1 tablespoon salt
• 1 tablespoon coconut sugar (substitute brown sugar)
• 6 ounces gold potatoes (cut in 1" pieces)
• 1-15 ounce can coconut milk
• 10 shallots
• 4 garlic cloves
• 1/2 teaspoon turmeric
• 1 tablespoon cumin seeds (toasted and ground)
• 1 tablespoon coriander seeds (toasted and ground)
• 1 ounce shrimp paste (belacan, toasted)
• 1 stick lemongrass (soft white parts only)
• 5 dried Thai chilies

Instructions

1. 1

   Heat the oil over medium heat in a Dutch oven (or other large heavy bottomed pot).

2. 2

   Add the spice paste and fry for 2-3 minutes, until it starts to darken.

3. 3

   Add the cinnamon stick, curry leaves and star anise.

4. 4

   Add the chicken and stir to coat it.

5. 5

   Add the potatoes and enough water to just cover the chicken.

6. 6

   Simmer for 30 minutes, uncovered.

7. 7

   Add the coconut milk and simmer for another 25-30 minutes.

8. 8

   Add additional salt as needed and serve hot with nasi kunyit (turmeric sticky rice).

9. 9

   --- Spice Paste: ---

10. 10

    Toast the cumin and coriander in a skillet over medium heat for 2-3 minutes, or until fragrant. Remove and grind with mortar and pestle.

11. 11

    Toast the belacan (shrimp paste) for 2-3 minutes, until slightly dried out (it will have a very strong smell while toasting).

12. 12

    For extra flavor, char the shallot and garlic in a hot skillet before putting in the food processor. It gives it a smokier flavor.

13. 13

    Combine all the ingredients in a food processor or blender and pulse until fully combined and mostly smooth.