Malaysian Chicken Curry

50g Coconut milk powder 100 ml Coconut milk 250ml Chicken stock 120ml Oil 600g Chicken thighs boneless 200g Onion 50g Garlic 1.5g Cumin seeds 6g Cinnamon stick 1.8g Star anise 2nos Clove 3no Bay leaf 12g Chicken broth powder 3g Sugar Salt to taste 5g Red chilli powder 2g Turmeric powder 2g Garam masala 150g herb paste Herb paste 250g Galangal 250g Lemongrass 250g Garlic 250g Onion 250g Kaffir lime zest 250g Turnip 1l Oil -Blend into a fine smooth paste Method -Make a paste of the onion and garlic. Mix the coconut milk powder and chicken stock and reserve. -Put oil in a pan and add the whole cumin seeds, cinnamon stick, star anise, clove and bay leafs. -Add the onion and garlic paste and cook well, add the herb paste and saute well. -Next add the dry spice powders(garam masala, chilly powder, turmeric powder) -Add the chicken pieces and saute. Take out the chicken pieces. -Pour in the earlier whisked milk powder and stock mixture. Let it cook. -Incorporate the coconut milk. Let it simmer for an hour an allow all the flavours to combine. -Add the chicken and cook for 15 minutes. Garnish with fried onion and coriander and serve with jasmine rice or roti canai!