Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
Add the coconut milk and yogurt. Stir until smooth.
Add the chicken pieces and toss.
Cook uncovered, stirring from time-to-time for about 1 hour… until the sauce is reduced to a thick consistency.
While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to “al dente”.
Remove the rice sticks to a nice size plate and spread out.
Add the chicken pieces in the center and with the sauce on top.
Add slices of orange around the edges of the plate.