A mixture of carrots, broccoli, baby corns and tomatoes. Like how i always stir fry my veges, I would give a quick blanch on those ‘crunchies’; everything except the tomatoes. A 2-3 minutes blanch then let them cool under running water. The gives then crisp and soft texture.
That’s for the side kick, and now the for the main:Lightly fry some cinnamon, star anise and cloves then sauté the mashed ginger, garlic, shallots and turmeric. Add some curry leaves then the curry paste. Fry till reddish and oily then add the chicken. Turn to medium heat and keep stirring. Add enough water to cover the chicken and throw in the potatoes. Let it simmer. 30 minutes later, add some yogurt (i use yogurt instead of coconut milk). Cook to your preferred consistency. Salt, pepper to taste.