| 0.38 | cup | vegetable oil |
| 1 | unit | cinnamon sticks |
| 2 | unit | star anise |
| 1 | unit | sprig curry leaves (stem removed) |
| 2.5 | lb | boneless skinless chicken thighs |
| 6 | unit | potato |
| 1 | cup | coconut milk |
| 1 | tsp | salt |
| 2.5 | unit | shallot |
| 1 | unit | onion |
| 6 | clove | garlic |
| 0.25 | unit | ginger |
| 0.38 | cup | curry powder |
| 0.67 | tbsp | ground cumin |
| 0.67 | tbsp | ground fennel |
| 0.67 | tbsp | chili powder |
| 1 | block | tofu |
| 0.5 | oz | canned chickpeas |
https://www.rotinrice.com/chicken-curry/
Would recommend looking at the website link. Has pictures!!
FOR VEG:
1. Use drained chickpeas and tofu pressed and cut into cubes. Season the same.
1. Blend shallots (or onion), garlic, and ginger with ¼ cup (60ml) water (varies). Transfer to a bowl.
2. Add curry powder, ground cumin, fennel, and chili. Mix to form a paste.
3. Heat vegetable oil in a medium sized pot. Stir fry cinnamon stick, star anise, curry leaves, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
4. Add chicken and stir until chicken turns opaque, about 5 minutes.
5. Pour in 1 cup water/enough to cover. Cover and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Add cubed potatoes, coconut milk, and salt. Bring it back up to a boil, reduce heat, and continue to cook for another 15 minutes or until potatoes are tender.
7. Turn off stove and allow curry to sit for 10 minutes before serving.