Kari-Kay (Nyonya Chicken Curry)

To make the Kari Kay, first blend the Shallots (1 1/4 cups) , Garlic (4 cloves) , Dried Chili Peppers (4 Tbsp) , Fresh Turmeric (1/4 cup) , Lemongrass (8) , Shrimp Paste (1 Tbsp) , and Ground Coriander (1 Tbsp) in a food processor until fine. Add some water to make the food processor work.

Then, heat Cooking Oil (1/2 cup) over medium heat and sauté Star Anise (1) , Whole Cloves (2) and Cinnamon Stick (1) . Add in spices paste and stir-fry until fragrant and dry.

Add in half of the Coconut Milk (3/4 cup) and stir well followed by Chicken (2.2 lb) and Potatoes (10.5 oz) . 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, add the remaining Coconut Milk (3/4 cup) and season to taste with Salt (1 Tbsp) , and Granulated Sugar (to taste) . Continue to cook until gravy is slightly thick. Once is ready, return the cooked potatoes to the curry.