1teaspoongrated Nutmeg(freshly grated if possible)
3tablespoonsCurry Powder(preferably Madras Curry Powder)
1small pinch Saffron
1Kaffir Lime Leaf
8-ounceRusset Potato, peeled and cut into ¾ inch cubes
½poundboneless, skinless Chicken Breast (usually 1 medium-large breast), cut into small cubes
1poundboneless, skinless Chicken Thighs, cut into small cubes
½teaspoon(or more as needed) Kosher Salt to taste
6cupsprepared White Rice
In a large heavy pot with lid, heat the oil over medium high heat. Add the onions and saute until semi-translucent; about 3 minutes.
Add the garlic, fresh ginger, white pepper, cloves, ground ginger, nutmeg, curry powder, saffron, bay leaf and kaffir lime leaf. Stir over medium heat and allow to cook for 2 minutes to release the aromatics of the spices.
Add the potatoes and chicken; coat fully with the spices. Cover and cook for 5 minutes, stirring once or twice during the cooking time.
Pour in the coconut milk, lower heat to low, cover and allow to simmer for 20 minutes.
Remove the lid, stir and allow the mixture to cook an additional 15 minutes until creamy.
Remove the bay leaf and Kaffir lime leaf before serving and salt to taste. Serve over steamed rice.