Chicken Curry

Ingredients:

3 Tbsp sambal olek
1 Tbsp green curry paste

1 Tbsp red curry powder                                                                          
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds
3 small potatoes peeled and quartered
1 small chicken, cut into small pieces
1/2 onion, chopped

4 cloves of garlic

1 Tbsp chopped ginger

fish sauce
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)


Method:

Dry roast the cumin, coriander and fennel until fragrant. Grind them in a coffee grind. Set aside.

Pound the garlic, ginger and onions into fine paste.

Heat oil in a pan and saute the pounded ingredients. After 2 to 3 minutes add the green curry paste, red curry powder, the sambal olek and cook until aromatic. Add the ground cumin coriander and fennel powder.

Add the chicken pieces and salt.  Cook for about 4 to 6 minutes. Then add water and curry leaves  and potatoes and simmer on medium heat for about 10 to 15 minutes until chicken and potatoes are cooked. Do not over cook the potatoes. Adjust seasonings accordingly. You can add a teaspoon of fish sauce.

Finally add coconut milk and bring it to a boil. Serve hot.