Siruppiddy Chicken Curry

With a mortar and pestle, or in a food processor, pound together or puree the paste ingredients and set aside. Heat the oil in a wok over medium heat. Saute the cinnamon, cardamom, cloves, onion, garlic, and fennel until the onion is translucent and aromatic, about 5 minutes. Add the curry powder and continue sauteeing for an additional couple of minutes. Add the chicken, tomato, and the paste ingredients, mixing well to coat the chicken. Continue stirring until the chicken is evenly cooked and the tomato has broken down. Add the cubed potato, and cover and simmer until the potato is cooked and the gravy has thickened, about 30 minutes. Stir in the coconut milk, and heat for a few minutes before serving. Serves: 4 to 6 Heat Scale: Hot Note: Coconut milk will curdle if it is not stirred while coming to a boil--stir the mixture constantly until it thickens, then serve. Do not cover the pan when using coconut milk, as the condensation will fall back into the pan and may cause curdling. Coconut milk is available in either canned or dried powder form in most Asian market stores. Mix according to package directions. MEAT CURRY POWDER 2 1/4 cups coriander seeds 1/2 cup fennel seeds 1/2 cup cumin seeds 1 tablespoon plus 1/2 teaspoon black peppercorns 1/2 cup dried whole red chiles (such as piquins) 1 7" cinnamon stick 10 whole cardamom pods 10 whole cloves 1 tablespoon plus 2 teaspoons turmeric powder In a dry pan, gently fry, one at a time the coriander fennel, cumin, peppercorns, and the whole chiles. Fry the chiles until they are dark brown and crispy. Cool and break the chiles into pieces. Place the chiles, along with the seeds, in a spice or coffee grinder and process to a fine powder. Repeat with the cinnamon, cardamom, and cloves. Add the turmeric powder and mix well. Store the powder in airtight containers when it is completely cool. Yield: About 1 2/3 cups of curry powder, enough for approx. 10 curry dishes. Heat Scale: Hot