Kari Ayam (Malaysian Chicken Curry)

Here is my recipe of Kari Ayam (Malaysian Chicken Curry)

2 tbsp vegetable oil
1 cup thick coconut milk
½ medium sized onion, finely chopped
1 tspn  ginger garlic paste
1 cinnamon piece
1 star anise
1/2 tsp cardamom seeds, crushed
1 sprig of curry leaves
1 tspn curry powder
1 tbsp chilli powder, or to taste
1 stalk of lemongrass
Salt to taste
1 tbsp white sugar

Clean and cut chicken into pieces. Keep aside.
Peel the skin of potato and cut into cubes.
Grind all spices into a fine paste including onion, ginger, garlic, cinnamon, cardamom seeds.
Heat oil in a wok .Then add spice paste and curry leaves and stir fry until aromatic.
Add chicken, and lemongrass. Add thick coconut milk. Reduce heat and simmer until chicken is half cooked. Then add potato and simmer until both are cooked well for about 15 minutes. Add some water if curry becomes too dry.

Adjust salt. Finally stir in sugar and mix well.
Serve hot.