Kari Ayam (chicken curry)

1 chicken 1.2kg, cut into 6 pieces
3 tbls meat curry powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp belacan powder
2 pandan leaves, knotted
1/2 cup coconut cream
1.5 cups water
1 tbls palm sugar
1 tbls tamarind pulp, soaked in water
2 kaffir lime leaves
1 onion
1 stalk curry leaves
3 cloves garlic
3cm ginger
3cm galangal
1 stalk lemongrass
6 dried chillies, soaked in water
8 candlenuts

Process together all rempah ingredients to a smooth paste. Heat 1/4 cup oil and fry rempah until fragrant.
Add all remaining ingredients and bring to simmer. Cover and cook 30 minutes, stirring occasionally.

Inspired by Nasi Kandar Line Clear – Georgetown