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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
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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
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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
