Step 1

Heat up your wok, pour in 5 tbsp oil, sauté cinnamon stick, star anise and cloves, fry over low heat, add in spice paste and stir-fry until fragrant.

Step 2

Add chicken, potatoes, curry leaves and fry well. Add in water, cover the pot, braise over low heat until chicken and potatoes are cooked well.

Step 3

Add the thick coconut milk, salt and sugar. Continue to simmer in low heat for 20-30 minutes or until the chicken becomes tender. Remove and serve with white rice, bread, nasi kunyit, or roti jala.