- Crush lemongrass, spice blend and coconut oil in a mortar and pestle or food processor until it becomes a paste. Coat chicken thoroughly in curry paste and let marinade for at least 30 minutes and up to 24 hours.
- Heat cooking oil in a large Dutch oven or deep pot over medium-high heat and fry the chicken skin side down until golden and aromatic. Flip chicken skin side up and add in the potatoes. Pour coconut milk and chicken stock into the pot. Stir in star anise and chili, if desired.
- Bring curry to a gentle simmer, lower heat, and cook for one hour until potatoes and chicken are tender and soft. Garnish with parsley and serve with rice.