Ingredients:
5 tbsp oil
1 cinnamon stick
1 inch ginger and 4 cloves garlic, pounded
1 tsp aniseed (jintan manis), 1 tbsp poppy seed (kas-kas), and 1 tsp cumin (jintan putih), sauteed in dry pan and milled till fine (make sure not burnt)
4 large onions, shredded
4 to 5 tbsp Baba's chicken curry powder
4 twigs curry leaf
1 whole chicken, cut into pieces
4 medium potatoes, quartered
4 medium tomatoes, quartered
salt and chicken stock to taste
water
juice of half a lime
Method:
1. Heat oil.
2. Add in cinnamon stick, pounded ginger and garlic, and milled aniseed, poppy seed and cumin.
3. Fry until fragrant.
4. Add in onions.
5. Fry till onions are medium soft.
6. Add in curry powder and curry leaves.
7. Fry on low heat till oil floats to the top.
8. Add in chicken, quartered potatoes and tomatoes, salt, chicken stock and water to cover.
9. Cover with a lid and let boil.
10. When boiling, stir to prevent burning.
11. Taste and adjust seasoning.
12. Add in lime juice (make sure not too much or curry becomes sour).
13. Simmer till potatoes and chicken are cooked.
14. Turn off heat.
15. Serve.
