The best Malaysian Flavor 【Chicken Curry】

Chicken curry mainly consists of raw spices mixed into a paste, together with spices such as star anise, cinnamon, and curry powder to achieve a balance. The process of sauteing the curry ingredients and frying the chicken is very important. Be sure to saute the chicken until fragrant, and then add water and simmer until sof and the taste of curry will be rich and mild. The curry chicken cooked by the Shadajie is relatively rich, and it is very delicious with rice or bread. Come and learn now!
Ingredients A:
600g chicken (half) (chopped)
1/2 teaspoon salt
1 tbsp meat curry powder (I use Babas brand)
**Mix evenly, marinate for half an hour***
Ingredient B: Blend Spices
6 dried chillies (soaked in hot water, cut into pieces)
3 large chili (cut into pieces)
6 shallots (sliced)
2 cloves garlic (sliced)
1 small piece ginger (small pieces)
1 small piece turmeric (small pieces)
2 lemongrass (cut into small pieces)
3 candlenut
**Blend into chili paste***
Other Ingredientss:
3 potatoes (peeled and diced)
3 curry leaves
1 stick of cinnamon
2 star anise
1 1/2 tablespoons meat curry powder (I use Babas brand)
150ml fresh coconut milk (can replace with evaporated milk)
600ml water (to cover the chicken)
1 tsp sugar (as you like)
1 to 2 tsp salt (as you like)
Asam Jawa / Tamarind (add a little water and squeeze the juice)
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