Coconut Curry Chicken

READY IN: 1hr
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
  • heat oil in thick bottomed pot to med-high heat.
  • 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.
  • Add chopped garlic and onion and cook for a few minutes until onions start to brown.
  • Add the curry paste and cook for about 3 minutes stirring frequently.
  • Add chicken pieces, salt and pepper.
  • Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
  • 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.
  • Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
  • Reduce heat, simmer for about 5 minutes.
  • Add Cilantro and/or basil (optional).
  • Serve over rice. Enjoy!
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