Ingredients
+ Thigh chicken with or without bones (Marinate with salt, ginger, garlic- 30mins)
+ 5-6 tablespoon Oil
+ 1 Cinnamon Stick
+ 1 Star Anise
+ 1 Cardamom
+ 1 Clove
+ 1 tin Coconut Milk
+ ½ Red Onion (sliced)
+ 1 tablespoon Lime juice
+ 3 tablespoon Desiccated Coconut (dry fry until golden brown, do not burn)
+ 2 tablespoon Brown sugar
+ 1 tablespoon Vegeta
+ Salt to taste
+ Potatoes
+ 1 Fresh Tomato
+ 4-5 tablespoon Baba’s meat curry powder
To blend:
+ 1 Medium-Large Red Onion
+ 2 Clove Garlic
+ 4 Dried chillies (soaked first)
+ ½ teaspoon Turmeric(fresh or powder)
+ 1 stalk Lemongrass (sliced first)
+ 2 ½ cm Galangal
+ 1cm Ginger
+ 5 Candlenuts
Method
*Make sure curry is cooked at least 1.5hours and the oil has risen. The longer it is on the stove, the darker and thicker it gets. You may substitute chicken with beef if preferred.