Ingredients for 4
4 chicken thighs and 4 drumsticks
1 cinnamon stick
5 cardamom pods, crush lightly in a garlic press
4 star anise
400ml can coconut milk
300ml cold water
For the Curry paste
3 tablespoons olive oil or ghee
30g root ginger chopped
5 cloves garlic
2 tablespoons garam masala
1 teaspoon ground turmeric
1 teaspoon hot chilli powder
1 dessertspoon fish sauce
1 large cauliflower
A handful of peas if wished
Make the curry paste in a food processor by blending until smooth- you may need to stir it a few times in between blitzing
Dry heat the spices in a large flameproof casserole dish (big enough to take all the chicken) for 2 minutes until you can smell the spices.
Add the curry paste and cook for 2-3 minutes, taking care it does not burn.
Put the unwashed food processor bowl back on the base and blitz the cauliflower in the bowl so it gets covered in the spicy mixture and becomes the consistency of coarse breadcrumbs. Put them in a wok for later.
Add the chicken pieces to the paste, stir, and cook for 5-6 minutes. Keep watching so it does not burn.
Add the coconut milk and water and simmer for 15 minutes covered and 30 minutes uncovered.
5 minutes before the chicken is ready heat the cauliflower (plus peas if wished) in the wok and toss around till cooked.
Serve & Enjoy!