2 dried red chillies
1 stalk curry leaves
6 garlic cloves, crushed or finely chopped
5cm/2in fresh root ginger, peeled and grated
1½ onions, finely chopped
4 potatoes, peeled and chopped into chunks
2 tomatoes, chopped
100ml/3½fl oz coconut milk
1 green cardamom pod
1 cinnamon stick
8–10 tbsp Malaysian Kari curry powder or garam masala
1 tbsp salt
1 star anise
1 tsp sugar
2 tbsp ground turmeric
80ml/2½fl oz vegetable oil
2 tbsp vinegar
400g/14oz chicken thighs, skin off and bone out, diced