CHICKEN CURRY
Cooked up by Patric on the 29 August 2007.
CHICKEN CURRY
For four people:-
Four skinless chicken breasts cut into bite-size pieces
Two medium onions finely chopped
Two coves of garlic chopped
Fresh ginger (size of two sugar lumps) chopped
Six cardamon pods
Four cloves
One star anise
½ teaspoon of turmeric
½ teaspoon cumin
Two teaspoons of medium curry powder
Dried chilli flakes to taste
A carton of coconut cream, 200ml
Chicken stock or water (water is fine)
One bunch of fresh coriander
Sunflower oil or vegetable oil
Bay leaf
Salt
Black pepper
Into a large frying pan or preferably a wok put some sunflower oil and fry the cardamon pods, onions and ginger soften these but do not colour. Then add the garlic, curry powder, cumin, turmeric, chilli flakes and a little stock or water. Next add the chicken pieces and cook for a few minutes then add the coconut milk, a little more stock or water, star anise, cloves, bay leaf and salt and pepper to taste. Cook gently for thirty minutes then add the chopped coriander.