Step 1

Cook the potato chunks first by boiling in water until about 90% cooked. They should be fork tender but still a bit too hard to serve. Set aside while you prepare the pastes.

Step 2

To make the aromatic paste, place the garlic, ginger, shallots and water in a blender and blend until smooth, Set aside.

Step 3

Now prepare the chilli paste. Spoon the curry powder and chilli powder in to bowl and pour in the water. Stir with a spoon until smooth and set aside.

Step 4

To cook the curry, heat the oil in a large pan or wok that has a lid over medium high heat. When the oil begins to shimmer, add the cinnamon stick, star anise and cardamom pods and stir for 30 seconds to infuse their flavours into the oil.

Step 5

Now add the garlic, ginger and shallots and fry for another minute and the add the curry leaves and lemongrass stalks and fry for another minute.

Step 6

Add the prepared aromatic paste and chilli paste and stir well. Continue frying for about three minutes at which time the sauce will have darkened a few shades.

Step 7

Add the chicken and stir well to coat with all the other ingredients and fry for a few minutes or until the meat is turning white. Then add just enough water to cover the chicken.

Step 8

Cover the pan and allow to simmer over a medium heat for 20 minutes. Take off the lid and add the coconut milk and continue simmering for another 10 minutes or until the oil separates and rises to the top. Stir in the par-cooked potatoes and continue simmering for a few minutes or until they are deliciously soft.

Step 9

Season with salt to taste and serve garnished with the chopped coriander and chillies. Although it isn't aways done, I like to serve this curry with lemon wedges to squeeze over it at the table.