Medan Chicken Curry (Kari Ayam Medan)

Our family usually consume curry for weekend, because one dish could last till dinner or if lucky it could last till the next day, it's a win - win situation, parents only cooked once, and children still get to eat home cook meal. Of course after trial and error I came out with this almost identical recipe that my family usually cook.

Ingredients:

- 1 Whole chicken cut into pieces (I bought one that one has already been cut by the butcher in local grocery store)

- 1 lemon, squished and get the juice

- 1 can of coconut milk (400ml)

- 400 ml water or 1 can chicken broth

- 4 lime leaves 

- 2 bay leaves

- 1 lemon grass

-  1/2 tsp of salt (mind the salt if you using chicken broth)

- 1 tsp sugar

- 4 Tbsp oil (for frying the ground paste)

- 1 star anise

- 1 cinnamon

-1/4 tsp cumin powder
- 3-4 white potato (optional

ground paste:

- 4 big shallots

- 5 cloves of garlic

- 1 big ancient chile

- 3 thai chillies

- 1 tsp coriander

Directions:

1. Mix the lemon juice and chicken marinade for 10 minutes and rinse the chicken, pat dry and set aside.
2. Fried the ground paste until fragrant using medium heat (approximately 3-5 minutes) then add the rest of the ingredients (lime leaves, bay leaves, lemon grass, star anise, cinnamon, and cumin powder). pour the coconut milk over the paste and add water.
3. Stir until all of the ingredients incorporated, leave it to cook in medium small heat, stir once in awhile.
4. In another wok/pan, pan fried the chicken using one tablespoon of oil, fried until the skin get the light brown, then transfer them into the  spice pot.
5. Turn the heat to small and let the chicken cook in fragrance spices for 30 - 45 minutes, (add the potato along with the chicken if you use one for the curry) 
6. serve with bihun or white rice.

note: picture will come out soon. ;)