Kari ayam ( mild chicken curry )

3 tablespoon chicken or meat curry powder
3 tablespoon water
6 shallots , chopped
3-4 cloves garlic, chopped
3 cm ( 1 ¼ in ) fresh ginger ,chopped
60 ml ( ¼ cup ) oil
1 whole chicken ( about 1 ½ kg/3 lbs ) cut in serving portion, or 1 kg ( 2 lbs ) chicken pieces
½ cup freshly grated coconut ( about 50 g ),toasted in a dry pan until brown , processed until the oil comes out
1 wholes star anise
2 cloves
1 cinnamon stick ( about 3 cm /1 ¼ in )
750 ml ( 3 cups ) thin coconut milk
1 teaspoon salt
2 medium potatoes, peeled and quartered
2 medium ripe tomatoes, quartered

Method :
Mix the curry powder with water to make a paste and set aside.Process the shallots , garlic and ginger to a smooth paste in a spice grinder , adding a little of the oil if necessary to keep the mixture turning.
Heat the oil in a wok and stir-fry the processed mixture over low-medium heat, 4 minutes. Add the curry paste , stir-fry 2 minutes, then add chicken , grated coconut,star anise ,cloves and cinnamon. Stir- fry for 2 minutes then add the thin coconut milk, salt and potatoes . Bring to the boil ,strring occasionally.
Lower heat and simmer uncovered , stirring occasionally , until the chicken and potatoes are cooked ,about 25 minutes, adding a little water if the sauce begins to dry. Add the tomatoes , simmer 4 -5 minutes, then transfer to a serving dish.

( serve 4-6 , preparation time 20 mins,cooking time 45 mins )