Malaysian Curry Sauce

Roti Canai is usually served with a creamy curry sauce. The one served in our nearby Penang restaurant is made with chicken, so I've never tasted it myself. While surfing for Malaysian curry sauces, I found this one with potato and like I said before in my previous post, anything with potato is welcome in my house.
This curry sauce is made with generous quantity of coconut cream. But I subbed it with regular coconut milk and the sauce was still creamy and delicious. It tasted great with roti canai and even with some plain rice.
Recipe adapted from here: Malaysian Curry Sauce: Ingredients: Potatoes - 2 medium, peeled and diced Onion - 1 small, chopped Garlic - 2 cloves, miced Star Anise - 1 Cinnamon - 1" piece Coconut milk - 1cup Red Chili powder - 1tsp (adjust as per taste) Curry powder - 1tsp (I used SB curry powder) Vegetable Stock - 1cup Salt - to taste
Method:

• Heat 1tbsp oil in a pan, add onion and cook till translucent. 
• Add cinnamon stick, star anise, curry powder and chili powder. Cook for 30 seconds.
• Add potatoes and cook for 2~3 minutes. Stir in the stock and cook till potatoes are tender. Stir in the coconut milk and simmer for 3~4 minutes. Serve hot with roti canai.

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