Coconut Curry Chicken

Total Time: 60 mins

Prep Time: 15 mins
Cook Time: 45 mins

Ingredients:

• 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)

Directions:

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

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