Kitchen — Num Nums

6 shallots
8 garlic cloves
1 stalk lemongrass
1 piece ginger, 5cm (2-inch) piece
5 dried red chiles
2 Thai red chiles, for extra spice, optional
5 tbsp oil
5 tbsp Malaysian curry powder, usually labelled "meat curry powder", e.g. Baba's or Alagappa's
1/2 tsp chile powder, plus more to taste
1 tsp kosher salt
1 cinnamon stick
2 star anise
curry leaves, 10 to 15 leaves
1130 g bone-in chicken thighs and drumsticks
950 ml water, or enough to cover chicken
3 medium potatoes, peeled and quartered
360 ml coconut milk

Blend shallots (6), garlic (8), lemongrass (1), ginger (1) and dried (5) and Thai red chiles (2) to a smooth paste.
Heat oil (5 tbsp) in a deep pot over medium. Stir-fry the paste 6–8 min until fragrant and deepened in colour.
Add curry powder (5 tbsp), chile powder (1/2 tsp) and salt (1 tsp); fry 3–5 min until it glistens and an oily film splits out (pecah minyak). Add a splash of water if it burns.
Add cinnamon (1), star anise (2), curry leaves and chicken (1130 g); fry 3–5 min to coat. Cover with water (950 ml), lid on, simmer 10 min. Add potatoes (3) and simmer 25–30 min until cooked through.
Stir in coconut milk (360 ml) and simmer 2–3 min. Adjust salt (1 tsp) and serve hot.