1 whole chicken approximately 2 - 3 pound, cut into pieces
2 ounces of fresh turmeric, peeled
5 - 6 potato, peeled and cut wedges
1 teaspoon turmeric powder ( if you don't have fresh turmeric add another 2 teaspoon)
2 - 3 tablespoon curry powder
2 teaspoon chili powder
2 - 3 teaspoon salt
2 - 3 teaspoon sugar
3 dash pepper powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
2 - 3 anise star
2 - 3 lemon grass, trim and smashed
5 - 6 fresh curry leaf
3 cloves garlic, peeled
6 - 8 bulbs shallot, peeled
1 cup coconut milk ( i use 2 cup fresh milk)
5 - 6 cup water
3 - 5 tablespoon cooking oil
Blend together :
Fresh turmeric, garlic and shallot, set aside
Marinate the chicken with :
Turmeric powder, curry powder, chili powder and 1/2 teaspoon salt for an hour or more, set aside
Heat up the wok and fried the potato until the side turns brownish. Remove from wok, remain the oil
in the wok, use back the same oil to fry the blend mixture for until the it becomes lighten or aromatic.
Add in the marinated chicken and fry for 5 - 8 minutes, longer frying the curry chicken will become
red and oily. Pour in the water or fresh milk, salt, sugar, pepper powder, cumin powder, fresh curry
leaf, coriander powder, anise star. Close lid and let it simmer for about 20 - 25 minutes. Open lids, add
in the fried potato and let it cook for another 2 more minutes.
Pour in the coconut milk, lower down the heat, slowly stir and mix well until everything combine.
Off stove and your delicious Turmeric Curry Chicken is serve.