Step 1

Blend all the spice paste ingredients in a food processor until fine. Add some water in order to make the food processor works.

Step 2

In a pot (I used cast iron pot), heat oil over medium heat and sauté star anise, cloves and cinnamon stick. Add in spices paste and stir-fry until fragrant and dry.

Step 3

Add in half of the coconut milk and stir well. Follow by chicken and potatoes. Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.

Step 4

Lastly, add the balance of coconut milk and season to taste with salt and sugar. Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.

Step 5

Serve with steamed rice.