Chicken/Turkey Curry Chinese Style

Recipe by: Amy Beh (Kuali) (mods by SH in red)

Prep Time: 40 min
Cook Time: 40 min
Serving Size: 4

Tools: Pots, Blender/Mortar & Pestle

Ingredients
1 chicken/turkey* (about 1 lbs), cut into bite-size pieces
3 large potatoes, parboiled and cut into halves
1 can of green beans
2 1/2 cups coconut milk
3-4 tbsp sambal oelek
3 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp aniseed powder
1/2 tsp turmeric powder
1 cube belacan, toasted and pounded (omitted)
2 stalks lemongrass, smashed
1 sprig curry leaves
1 piece cinnamon stick, about 2"
1 piece star anise
4 cloves
salt and sugar to taste

*Leftover turkey from Thanksgiving dinner works well. ^^

Steps:

1. Heat an earthen pot with four tablespoons oil.
   
2. Saute the pounded ingredients, lemongrass, and curry leaves.
   
3. Add in the rest of the ingredients and stir well.
   
4. Mix in two tablespoons coconut milk and blend well.
5. Add in the chicken/turkey pieces and mix well.
   
6. Pour in half a cup of coconut milk and stir well. Bring to a boil.
   
7. Add in the rest of the coconut milk and simmer till the chicken/turkey is cooked.
   
8. Add in the potatoes and green beans. Bring to a boil gently.
9. Add seasoning.
10. Close the lid for a while to allow the oil to rise to the top. Serve with rice.