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Curry is a famous daily food in Asia. Especially curry chicken is  top ranked because chicken can be served to all religions as some religions have restrictions on food. You can see curry chicken dishes everywhere in food stands, hawker stalls or restaurants. Common enough but very delicious.

When I was still a 3^rd grader, my family loves to picnic at the beach. I remembered my mom always prepare curry chicken to bring along for picnic. Curry gave me full favor of spices, as well as my childhood family memories.   The curry chicken sauce is a good to serve with a variety of food, with rice,  bread, noodle or even Chinese pan cake.

Ingredients:
2 pcs large Chicken Breast (around 1lbs)
(Cut in cubes, or drumsticks & thighs as replacement)
4 large potatoes (cut in 1x1inch cubes)
3 large carrots (cut in 1x1inch cubes)
3 large tomato (cut in wedge)
3 cups coconut milk
5 tbsp cooking oil
Salts to taste
3 tbsp curry powder (red curry powder)

Mixture A
1 star anise
6cm cinnamon
4 cloves
4 dried chili pepper
1 large yellow onion (minced)

Mixture B
10 shallots
5 gloves garlic
4 cm ginger
**grind all above

Serve Size: 2~3 people

Preparation:

1. Heat up oil in skillet at medium heat.
2. Add in mixture A, pan fry them around 30sec.
3. Add in mixture B, pan fry them until fragrant.
4. Put the meat into the  skillet, stir for 15 mins until the meat is well cooked.
5. Add curry powder and stir fry them
6. Add in potato, carrot & tomato. (Make sure all portions are equal)
7. Pour the coconut milk into mixture.
8. Cook them with medium heat until tender.
9. Put in a nice platter & ready to serve with rice.

Serves as part of a meal.