To make the Kari Kay, first blend the Shallot (200 gram), Garlic (4 clove), Dried Chili Pepper (25 gram), Fresh Turmeric (40 gram), Lemongrass (8), Shrimp Paste (20 gram), Ground Coriander (1 tablespoon) in a food processor until fine. Add some water in order to make the food processor works.
Then, heat Cooking Oil (1/2 cup) over medium heat and sauté Star Anise (1), Whole Clove (2) and Cinnamon Stick (1). Add in spices paste and stir-fry until fragrant and dry.
Add in half of the Coconut Milk (400 milliliter) and stir well. Follow by Chicken (1) and Potato (300 gram). Simmer until chicken is tender and potatoes are cooked. Add some water if too dry. Remove potatoes and set aside to prevent the potatoes from overcooking.
Lastly, season to taste with Salt (1 tablespoon), and Granulated Sugar (to taste). Continue to cook until gravy is slightly thick. Once is ready, return cooked potatoes into the curry.
Serve with steamed rice or Nasi Kunyit (Turmeric Rice).