Combine for marinade:
½ tsp each salt, allspice, cinnamon, cloves
1 tsp ginger
2 tsp each turmeric, cumin, pepper, garlic powder
1 T each coriander, dry mustard, cayenne
2 T curry powder
4 cloves garlic chopped
¼ C soy sauce (I used kecap manis (Indonesian soy sauce; thicker and sweeter)
4 T oyster sauce
3 T vegetable oil
Mix a few breasts of chicken into this marinade and refrigerate at least 4 hours and as much as overnight.
(Original recipe called for large chicken legs, I used breast cuts and cut them into a little larger than bite size).
Combine for curry paste:
¼ tsp each turmeric, cumin, coriander, dry mustard, cayenne, ginger
1 tsp curry powder
Heat 4 T vegetable oil in wok on low heat.
Add curry paste and cook for a minute.
Add 4 tomatoes cut in quarters and 2 onions cut in quarters (I substituted shallots one time for a freind who was avoiding onions).
Cook for about 5 minutes til onions translucent.
Add 1 can tomato puree, 2 cans coconut milk, 2 T each fish sauce, kecap manis
(orig recipe called for 2 T soy sauce and 3 T sugar).
Cook til combined.
Reduce heat and add marinated chicken, cooking for around 45 minutes, stirring often.
This ends up as quite a thick, sweet and spicy curry; I usually add potatoes to extend it a little for leftovers.
Despite the aromas wafting from pot, it is suggested to leave some for your guests.
One of our members said that this was the best curry she had ever tasted.
(from Bamboo Cooks unfortunately the book and the restaurant no longer exist, well the book exists, it just isn’t for sale anymore; see the entry for cookbooks)