Nantha'S Malaysian-Style Curry

• 1/3C vegetable oil
• 1-2 stalks lemongrass with outer layer removed
• 10 curry leaves
• 2 large cinnamon sticks
• 1T cloves
• 1T whole cardamom pods
• 4-5 T pureed onion, garlic and ginger (1-2 onions, 2" piece of ginger, 2-3 garlic cloves)
• Curry Mixture:
• 1-3t cayenne
• 4t ground coriander
• 2t ground cumin
• water to form thin paste
• 1-2t salt
• 2lbs chicken thighs, skin removed
• 1 can tomato paste or 2-3 chopped tomatoes
• 1/2 can coconut milk
• 4 peeled, cubed potatoes
• chopped cilantro for garnish

1. Heat oil over medium heat - add lemongrass, curry leaves, then next three ingredients. When seeds pop, add garlic mixture and cook 2-3 minutes. Deglaze pan with water, and reduce.
2. Add curry mixture and 1-2T water, reduce again. Add salt and stir to combine. Add chicken, and raise heat to high. Add tomatoes, coconut milk, potatoes, 1 can water, and bring to a boil. Reduce heat, cover and simmer.
3. Garnish with cilantro and serve over rice.

vegetable oil, outer, curry, cinnamon sticks, t, t, t, curry, cayenne, ground coriander, ground cumin, water, salt, chicken thighs, tomato paste, coconut milk, potatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/nanthas-malaysian-style-curry-52930791 (may not work)