Ingredients
-
2
-
1
-
4 - 5
-
2
-
1 1/2
-
1/2
-
2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Coconut Curry Chicken,Curried chicken in a rich and creamy coconut broth. Indo-Fijian style.,Curried chicken in a rich and creamy coconut broth. Indo-Fijian style.
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Steps
|
1
Done
|
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
Done
|
Mix Garam Masala and Turmeric With Some Water to Make a Paste With a Somewhat Runny Consistancy and Set Aside. |
|
3
Done
|
Heat Oil in Thick Bottomed Pot to Med-High Heat. |
|
4
Done
|
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
Done
|
Add Chopped Garlic and Onion and Cook For a Few Minutes Until Onions Start to Brown. |
|
6
Done
|
Add the Curry Paste and Cook For About 3 Minutes Stirring Frequently. |
|
7
Done
|
Add Chicken Pieces, Salt and Pepper. |
|
8
Done
|
Cook For About 25 Minutes So the Chicken Turns Golden Brown. Stir Often. Do not Let It Burn. |
|
9
Done
|
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
Done
|
Add Coconut Milk and Brown Sugar, Bring to Boil, Around 7 or 8 Minutes. |
