Clarissa’s Malaysian chicken curry

Cut potatoes into quarters and deep fry in hot oil until tender. Set aside. This step is optional, otherwise add raw potatoes to curry in step 3

To make curry base, in a small food processor, process ginger, shallots and garlic to a coarse paste. In a small bowl, combine curry powder and enough water to form a paste. Heat oil in a wok or deep frying pan on medium heat. Add star anise, cloves and cinnamon, toast 10–20 seconds. Add ginger paste. Stir-fry for 2 minutes or until fragrant. Add curry mixture. Stir-fry 2–3 minutes, until fragrant.

Add chicken, cook 3 minutes or until completely coated. Add curry leaves, water and raw potatoes (if not deep frying). Bring to boil, reduce heat to low and simmer for 20 minutes, adding more water as needed.

Add coconut cream, then simmer on low heat for 10–15 minutes, until chicken is cooked. Stir in fried potatoes and season with lime juice, sugar and salt. Serve with rice, fried curry leaves and lime wedges.