Mrs Clark Curry Chicken (without coconut milk)

You are all so lucky! Mrs Clark has permitted us to post her recipe here. However, the credit for the original recipe goes to her dear mother, whereas she has just modified it to suit her own palate. Her version is what we'll be sharing today. To make up for the absence of coconut, this recipe made up with lots of blended onions, spices and tomatoes.

I'll post this recipe in Mrs Clark own words. Enjoy.

Mrs Clark Curry Chicken

For 1 pot of curry that should feed about 3-4 people

Ingredients:
- half cup of oil
- 1 whole chicken or approximately 12 pieces
- 4 big purple onions (can use the white onions, too, tho I prefer the purple one for the taste)
- 6 cloves of garlic (more if you like garlic - I usually put in about 6-10 cloves)
- half an inch-an inch of ginger (if available)
- 3 sticks of cinnamon (cracked into halves)
- approx. 5-7 pieces of star of anise
- 1 small bag of Earthern Pot chicken curry powder or 4-5 full tablespoons of curry powder
- chilli powder (not spicy - none needed. so-so spicy - 1 dessert spoon. very spicy - 1 full tablespoon or more)
- 6-8 potatoes - halved or quartered (depending on the size and if you like potatoes, add more)
- 5-6 tomatoes - quartered
- water (enough to just cover the chicken in the pot)

Method:
Blend or pound the onions, garlic and ginger till mushy. In a pot, heat up the oil and once it's hot, saute the spices (cinnamon, star of anise) till you can smell the fragrance and the popping fizzles. Add the blended onion mix and saute till onions are translucent. Then add the curry and chilli powder and mix well. After about 1 min, add the chicken parts and coat them in the curry marsala before adding enough water to cover all the chicken pieces. Depending on the type of potatoes that you use, add the potatoes in after the chicken - for the harder potatoes, you probably will need to add the potatoes immediately after the chicken and water. For 'softer' types of potatoes, add them about 5-10mins after the chicken and water. Cover the pot with a lid and cut up the tomatoes. Once you see that the chicken is almost cooked and the curry is bubbling softly, add the tomatoes and cover the lid. The curry's done once the chicken and potatoes are cooked.