• In a blender, blend together garlic, onion and ginger into a fine paste.
• In a large pot, add in some oil and stir fry the curry leaves, cinnamon stick, cloves, cardamoms and star anise for about 30 seconds until fragrant.
• Add in the blended items.
• Continue to cook for 2 –3 minutes until blendeditems have caramelized slightly.
• Add in curry powder into the pot and mix well.
• Season with some salt and cook for 1 minute. Add some water if too dry
• Once the oil turns red, add in the chicken and fold in gently. Cook for 2 to 3 minutes. Coating the chicken with the spices.
• Add in remaining water, coconut cream, carrots and potatoes along with the sugar and light soy sauce.
• Bring it to a simmer and cook for another 10 –15 minutes until potatoes and chicken are thoroughly cooked through.

• In a large bowl, add in rice flour, eggs, turmeric powder, salt and coconut milk. Mix well.
• Add mixture into a bottle with a cap that has holes in it. Or a roti jala cup.
• Heat up a non-stick pan and brush pan with oil.
• Pour the pancake mixture into the pan while making circular motions.
• Once cooked, remove and roll into spring roll shapes.
• Repeat with remaining batter.
  

| If you do not have a bottle with a nozzle, use a plastic bottle and make 4 holes in the cap.