Malaysian chicken curry

Ingredients

• 2 kg chicken pieces with bones
• 2 Spanish onions, finely diced
• 4 cloves garlic
• 3 cm ginger
• 4 tablespoons ghee
• 2 whole star anise
• 1 cinnamon stick
• 2 springs curry leaves
• 1 strip pandan leaves, crushed and tied into a knot

Spice Mixture :

• 3 teaspoons chilli paste
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• 1½ teaspoon fennel seed, ground
• 1 cup water
• 2 teaspoons sea salt
• 1 teaspoon pepper
• 2 cups tomato puree
• 2 cups coconut milk

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Preparation

• To make the Spice Mixture, mix the chilli paste, cumin, turmeric, fennel, water, salt and pepper. Marinate the chicken pieces in the mixture for 20-30 minutes.
• Blend the onion, garlic and ginger into a fine paste.
• Warm the oil in a large saucepan, add the star anise, cinnamon stick, curry leaves and pandan leaves and sauté briefly. Add the onion paste and continue to sauté.
• Add the chicken to the pan. Toss until all of the chicken is well coated with the rest of the ingredients.
  
• Cover and cook, returning to stir often. Add a bit of the tomato puree and coconut milk each time you stir.
• Continue cooking covered, stirring often, until chicken is well cooked.

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