Indonesian Chicken Curry

Craving curry ... can't never have enough curry, even though I just had Indian curry yesterday for lunch. Horrible, I go through those phases, where I just want super tasty food. I make my curry super mild, as I am easing my little boys to eating curry as well. So far they don't mind it at all. I guess, I can call myself lucky, as they eat anything I cook. *Knock on wood!!*

Indonesian Chicken Curry

3 lbs chicken drumsticks
2 Chinese carrots, peeled and cut into bite sizes

2 medium sized Yukon potatoes, peeled and cut into bite sizes

1 can good-quality coconut milk
2 Tbsp. fresh finely chopped lemongrass (can also be purchased frozen at Asian food stores)
4-5 lime leaves

1 onion, peeled and quartered
4 cloves garlic
1 thumb-size piece galangal (or ginger)
1-3 red chillies, depending on how hot you like your curry (de-seeded if less heat is desired) OR substitute chili sauce
3/4 Tbsp. tamarind paste
1 Tbsp. brown sugar
2 tsp. dark soy sauce
4 Tbsp. fish sauce
1/2 tsp. turmeric
1 heaping Tbsp. ground coriander
1 Tbsp. ground cumin
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1 tsp. shrimp paste (available by the jar at Asian food stores) OR substitute 1 Tbsp. more fish sauce
2 whole star anise (use the Asian one, available at Asian food stores)

Step 1:
Blanche chicken drumsticks in separate bowl with boiling water, afterwards rinse it clean under running water to remove any dirt and debris from the blanching.

Step 2:
Place all sauce ingredients - except whole star anise - in a food processor. Process well to form a thick curry paste or sauce. If you don't have a food processor, simply chop onion and herbs finely and combine with the coconut milk, spices, and other ingredients. These herbs and spices can also be ground together with a pestle & mortar.

Step 3:
Do a taste test for salt and spice, adding more fish sauce if not salty enough. If not spicy enough, add more fresh chili, or chili sauce. If too sour, add a little more brown sugar.

Step 4:
Place sauce in a wok or large, deep-sided frying pan over medium-high heat. Add chicken (or beef) pieces, plus the whole star anise, and stir well.

Step 5:
Continue stirring occasionally as you bring the curry to a boil. Then reduce heat to a simmer. Do not cover the wok/frying pan, as you want the sauce to reduce and become thicker.

Step 6:
Allow the curry to simmer (stirring occasionally) for up to one hour, or until meat is cooked and tender. The sauce will reduce, so that it is almost like a coating on the meat (plus there will be a little sauce leftover in the wok/pan).

Step 7:
Serve directly from the wok with Thai jasmine-scented rice. Enjoy !!!!