Homemade Curry Paste & Malaysian Chicken Curry

#curry
Chicken curry is one of the most common dishes in Malaysia. I had so much of this dish growing up, but never really thought about what goes into the actual curry. All I know is they always come in paste form but what are the actual spices that makes this dish so unique?
Thanks to the recent New York Times chicken curry recipe that caused so much fury on social media, I became curious and eager to try making curry paste from scratch.
Yes that would mean sourcing all the right ingredients, and mixing the right amount and ratio of each spice, as some spices are very strong in aroma and taste, what would be the right quantity to get the right balance that will result in an authentic chicken curry familiar to what I use to have.
So here it is! The recipe is actually quite simple, and yes whilst there are a variety of spices, all you need to do is blend them up and you have your homemade curry paste, ready for use or stored in the freezer for up to 2 months! Perfect for weeknight quick meals!
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Ingredients (serves 2-4):
Curry Paste:
1/2 cinnamon stick
3 cardamom pods
8-10 cloves
2 star anise
1 tbsp coriander seeds
3 tbsp water
1 1/2 tsp ground fennel
1 tsp ground cumin
1 1/2 tsp ground turmeric
5.5g dried chillies (6-8 pieces)
2 medium shallots
4-5g ginger (1cm thick)
2 cloves garlic
1 tsp salt
Chicken Curry:
4 chicken drumstick
2 large potatoes
4 tbsp curry paste
1/4 cup (approx) curry leaves
1 cup water
1/2 cup coconut milk
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[@janislight9032]

Looks good but I always thought Malay curries used galangal and lemongrass... Is this from a particular region? I lived in KL so maybe this is from a different area? Please lmk if you know!