This is a version of the frozen curry we used to sell. As with most Indonesian dishes, this takes many aromatic ingredients and lot of time to cook. I use pre-minced pastes where I can to save time. You can prepare this curry in about an hour, but if you have the time, my recommendation would be to let the curry simmer until the meat is fall off the bone and your sauce has thickened.

1. In food processor, purée shallot, garlic, ginger, galangal and red chilli (if using) with 2 to 3 tbsps of water.
2. In a large dutch oven or pot with lid, heat 2 tablespoons of oil and brown your chicken. Set chicken pieces aside. Heat the remaining oil then add your purée. Sauté over medium heat until soft, fragrant and the water has evaporated, about 7 minutes. Add coriander, cumin, and turmeric, and fry for 2 to 3 minutes. Finally, add cinnamon, lemongrass, bay leaf, kaffir lime leaf, cardamom, clove and star anise, cook for 2 to 3 minutes.
3. Add 2 cups of water to pot and deglaze bottom on your pot. Then add coconut milk, sugar, salt and reserved chicken pieces, bring to gentle simmer until chicken is cooked through and sauce has reduced. Taste and season as necessary – sugar, salt, etc. – you know the drill.
4. Serve with steamed jasmine rice.