Coconut Curry Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 chicken legs, thighs attached chopped into stewing pieces
• 1 onion, sliced
• 4 -5 garlic cloves, chopped
• 2 serrano peppers, halved
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 2 tablespoons vegetable oil (i use canola)
• 1 star anise, 3 petals from the flour
• 1 tablespoon salt
• 1/4 teaspoon fresh ground pepper, depending on taste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 (400 ml) can coconut milk
• 1/2 cup fresh cilantro, chopped
• 4 -5 basil leaves (optional)

Recipe

• 1 cut chicken legs and thigh into stewing pieces bone and skin on. you may use chicken breast aswell, but i prefer the taste of dark meat.
• 2 mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
• 3 heat oil in thick bottomed pot to med-high heat.
• 4 add chilly halves and star anise to the oil and cook for about 1 minute. adding chilli early will give the dish a nice heat that will roll inches as you eat it it will get hotter.
• 5 add chopped garlic and onion and cook for a few minutes until onions start to brown.
• 6 add the curry paste and cook for about 3 minutes stirring frequently.
• 7 add chicken pieces, salt and pepper.
• 8 cook for about 25 minutes so the chicken turns golden brown. stir often. do not let it burn.
• 9 add 1/2 cup water and fish sauce. deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
• 10 add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
• 11 reduce heat, simmer for about 5 minutes.
• 12 add cilantro and/or basil (optional).
• 13 serve over rice. enjoy!