1Marinate chicken with kurma powder for 15 to 20 mins.
2Blend the shallots, garlic, ginger and grated coconut until fine.
3In a preheated pot, heat the oil and sauté onions, cinnamon stick, star anise and blended ingredients until fragrant.
4Add in marinated chicken and cook for 4 mins while stirring. Add water and coconut milk.
5Add the potatoes, carrots once mixture boils. Cook until chicken is tender and add in the tomatoes. Cook for another 5 mins.
6Season gravy with salt to taste and turn off heat.
7Serve chicken garnish with crispy fried shallots if liked.
TIP: To make the dish healthier choose low fat coconut milk instead.
Text: Sa’idah Sheikh Jaffar / Photo: Chris Leong / Styling and recipe: Cindy Khoo