Chicken Curry Coconut Milk

Poulet au Curry et Lait de Noix de Coco

Chicken Curry Coconut Milk

Serves 6

For the Curry:

4 chicken breasts cut into 1 centimeter dice, 1 onion chopped fine, 3 cloves garlic chopped fine, 2 centimeter piece of ginger chopped fine, 3 tablespoons oil, 1 tablespoon cumin seeds, 1 tablespoon tomato paste, 1 chili chopped fine, 1 tablespoon curry powder, 1 tablespoon turmeric powder, 10 curry leaves, 2 whole star anise, 2 ½ cups coconut milk, salt and pepper.

Fry all the ingredients (except the coconut milk) in the oil for a couple of minutes, or the time it takes you to drink a beer. Add the coconut milk and simmer over low heat for 30 minutes, or until the coconut milk thickens. Correct the seasoning.

Assembly:

Serve the chicken curry over steamed basmati rice. Eat slowly.