Curry Chicken made from scratch, minus raising the chicken on a farm!

One evening after a meal out i felt puffy from the amount of MSG I've consumed in the past months that I thought it'll be a nice change to be msg free for a weekend.  So i  dished out the all time Malaysian favourite chicken curry over the weekend ala Indian-cum-malaysian. So easy. :)
So here's the recipe from memory and gut feel. Rearrange and reappropriate if proportion seems off. Have fun.

1. Marinate the chicken pieces (2 sliced breasts) with turmeric at the start. This allows the marinate to set in half an hour or so. Cheat: Rub the meats with lime juice to cut short of marinate process.

2. Blend these: Onion (4 big) , garlic (1 clove), fresh red chillies (4 pcs), ginger (about length of a thumb), old coconut pieces to shave

3. Heat Ghee 2 tbsp (or oil) in deep pan/wok until bubble starts to form. Then add on the blended ingredients.
Fry til the oil re-emerge from the ingredients.

4. Add these below, and fry for a minute or so til fragrance wafts up. 
Fresh red chillies (2 pcs cut to bite size) six birds eye chilli (more if inferno level is what you are trying to serve up! I chopped up these little babies cuz I love to surprise !! ), curry leaves, cinnamon sticks, cardammon, star anise, cumin, black pepper, cloves.

5. Add the veg that takes a while to cook eg potato, carrot for a few mins before adding on the chicken.

6. Lastly add the coconut milk (optional. I opted in for this as I like the saucy base it gives) and soft veg.

For this lovely meal,  I chose these veggies the cherry tomatoes, ocra, potato, carrot. Hint: cherry tomatoes when nipped whole gives a delightful burst of flavour against the fiery curry sauce.