Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 4 star anise pods

  3. 5cm cinnamon stick

  4. 8 dried curry leaves

  5. 4 cloves

  6. 2 large onions, diced

  7. 5 cloves garlic, grated

  8. 5cm piece fresh root ginger, grated

  9. 3 tablespoons mild or medium curry paste

  10. 2 teaspoons turmeric

  11. 8 green cardomom pods

  12. 1 teaspoon garam masala

  13. 500g boneless chicken breast, cut into chunks

  14. 400g tin of chopped tomatoes

  15. 1 teaspoon salt

  16. 1 teaspoon sugar

  17. 2 large bunches of fresh coriander, chopped

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large heavy bottomed pan.

  2. Add the star anise, cinnamon, curry leaves and cloves, and fry until the cloves start to swell and curry leaves start to burn.

  3. Add the onions with garlic and ginger and drop the heat to low, and cook for around 20 minutes or until the onions are golden brown.

  4. Add the curry paste and fry until you see the oil seperate.

  5. Add the turmeric, cardamom and garam masala and the chicken pieces, turn up the heat a little and cook turning all the time making sure the chicken is white all over.

  6. Take off heat. Add the chopped tomatoes, the salt and sugar; mix in well and return to the heat.

  7. Cover pan and heat gently for around 30 minutes stirring occasionally making sure the curry doesn't stick to the pan.

  8. Take off the heat and add half of the coriander and fold into the curry.

  9. Leave to cool for two minutes and serve garnishing with more fresh coriander.


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