• 1kg chicken (cut pieces)
• 2 tbsp Gralgo Roasted Curry Powder
• 1½ tbsp Gralgo Chili Powder
• 3–4 inches Gralgo Ceylon Cinnamon Sticks
• 2 tsp Gralgo Coarse Grind Black Pepper
• 3–4 Gralgo Cloves
• 2–3 Gralgo Cardamom (crushed)
• 1 tsp turmeric
• 8–10 curry leaves
• 1–2 inches pandan leaf
• 4 garlic cloves (crushed)
• 1 tsp ginger (crushed)
• 2 green chilies (chopped)
• 1 onion (chopped)
• 2 tbsp oil
• 1½ cups water
• 1 cup thick coconut milk
• Salt to taste

Marinate chicken with all powdered spices and salt for 20 minutes. In a pot, heat oil and sauté curry leaves, pandan, ginger, garlic, onion, chilies, cardamom, cloves, and cinnamon until golden. Add chicken, water, and simmer covered for 30 mins. Stir in coconut milk and simmer uncovered until rich and fragrant.