INGREDIENTS
1 lb chicken ( bone in) cut into curry pieces
1 med onion – thinly sliced
6 cloves of garlic – crushed
2 inch ginger – crushed
4 green chilies – crushed
3 cardamoms
4 cloves
2 star anise
pinch of nutmeg
pinch of paprika
1 can coconut milk
salt and pepper to taste
handful of mint leaves
3 sprigs thyme
3 tbs cooking oil
Juice of 1 lemon
METHOD
Cut the can of coconut milk and empty the contents in a bowl
Add half of the sliced onions, nutmeg, pinch of paprika, crushed ginger, garlic, chilies paste, salt and pepper and set it aside
Add oil In a non stick pan and heat it on medium flame
Add star anise, cardamom and cloves stir for 30 secs
Add 1/2 of the chopped onions and stir for 1 minute (DO NOT BROWN)
Add 1/2 of crushed ginger, garlic, chilies and mix well with the onions
Add chicken and mix well
Add salt n pepper to taste
Cover and cool on med to low flame until chicken is tender
Add the coconut milk mixture and cook for another 5 minutes or until the gravy comes to a boil
Add mint and thyme leaves and lemon juice
SERVE HOT WITH RICE
TIP
You can serve lemon separately if you don’t want to add it to the whole dish
You can adjust the salt and chilies according to your own taste
