Aromatic Chicken Curry with Coconut Cream
Don't be put off by the long list of ingredients - this curry is not that difficult to make and the aromatic combination of flavours showcases the very best of Indonesian cooking.
Place the garlic, ginger, shallots, chillies, tamarind puree, brown sugar, soy sauce, fish sauce, coriander, cumin and coconut milk into a food processor and process to form a puree.
Put the oil in a large heavy-based saucepan. Add the cloves, star anise, cinnamon stick and curry leaves, if using. Stir-fry for 1-2 minutes over medium heat.
Add one-third of the coconut milk mixture to the pan and bring to the boil. Add the chicken pieces and turn to coat them. Cook the chicken for 5 minutes then add the remaining coconut milk mixture. Bring to a simmer then lower the heat and continue to simmer uncovered for 50 minutes, stirring frequently to prevent it from sticking, until the chicken is cooked through. Continue to cook for a few more minutes, stirring every minute, until the sauce has reduced enough to form a thick coating on the chicken.
Garnish with toasted coconut and coriander leaves and serve with rice.