I cooked: Simple chicken curry

An absolutely scrumptious chicken curry. This is a medium curry, so it is not too spicy. The aroma of the spices is very inviting, so by the time your chicken curry is ready to be served, you will be craving for a bite.

Chicken curry

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves 3-4

Ingredients

2 tbsp olive oil

1 Cinnamon stick (kayu manis)

4-5 star anise (bunga lawang)

1 tsp clove (bunga cengkih)

1 tsp Fennel seeds (jintan manis)

2 onions, quartered

1 tomato, quartered

2 medium potatoes, peeled and cut into bite size chunks

2 pieces of chicken breast, cut into bite size chunks

3 cloves of garlic, diced

3 tbsp of good quality curry powder (I used Baba's)

A handful of curry leaves

500ml of water

100ml of milk

Salt, to taste

1/2 tsp brown sugar

1. Heat the oil in a large frying pan on medium heat and add the spices (cinnamon stick, star anise, clove and fennel) and fry for 2 minutes.

2. Add the onions, curry leaf, tomato, and garlic and fry for a further 2 minutes.

3. Add the chicken and potatoes and fry until chicken is browned slightly.

4. Add the curry powder and water and bring to boil. Then, turn down the heat and simmer for 25-30 minutes, stirring ocassionally.

5. Add milk 5 minutes before the end, the milk is added to decrease the spiciness of the curry and to make the curry creamier. Also at this point, you can add more curry powder if you prefer your curry spicier.

6. Add the salt and brown sugar.

7. Serve immediately with rice and vegetables of your choice.