Step 1

Marinate chicken with turmeric powder and salt. Set aside. Blend an onion, garlic and ginger to create a fine paste. In another bowl, mix curry powder with some water to create a paste.

Step 2

Heat oil in a wok over medium heat. Sauté the blended paste, curry powder paste, curry leaves, cinnamon stick, star anise, and cardamom until fragrant. The oil should separates from the paste when it’s ready.

Step 3

Add in the marinated chicken, cubed potatoes and water into the wok. Then, cook over medium heat for about 15 mins. Add coconut milk and increase heat to its highest. Once curry begins to boil, reduce the heat to its lowest and add tomato wedges to cook until slightly tender. Add salt to taste. Optionally, sprinkle more curry leaves for fragrance and colour before serving.