Photography recipe
Fotografía Chef Signature Chef

Directions
To prepare the curry, heat the cooking oil and fry all blended ingredient and star anise, cumin seeds, cinnamon stick for 5 minutes. Add in the curry powder, chili powder, turmeric powder and cook until fragrant. Pour in coconut milk 
Add curry leaves, chicken and potatoes. Finally, pour in the water and bring to a boil. Let simmer until potatoes...

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Directions
To prepare the curry, heat the cooking oil and fry all blended ingredient and star anise, cumin seeds, cinnamon stick for 5 minutes. Add in the curry powder, chili powder, turmeric powder and cook until fragrant. Pour in coconut milk 
Add curry leaves, chicken and potatoes. Finally, pour in the water and bring to a boil. Let simmer until potatoes are tender and chicken is cooked through, about 20 minutes.

Serve with lace pancakes. 

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Ingredients 4 persons
  • Onion Blended 200 gram
  • Garlic blended 30 gram
  • Lemongrass blended 90 gram
  • Galangal skinned and blended 80 gram
  • Turmeric powder 2 tbsp
  • Chili powder 2 tbsp
  • Curry powder 10 tbsp
  • Turmeric powder 1 tbsp
  • Curry leaf 5 gram
  • Chicken leg cut to 3 3 whole legs
  • Potatoes cuts to medium size 200 gram
  • Water 300 ml
  • Coconut milk 500 ml
  • Star anise 3 pcs
  • Cinnamon stick 2 pcs
  • Cumin seed toasted 2 gram.
Recipes. The Cook & Chef Institute