Chicken Curry V

Ingredients

• 1  cardamom pod whole
• 1 stick piece cinnamon (2 inch)
• 0.5 cup coconut milk thick
• 2 teaspoons curry leaves fresh chopped
• 4 tablespoons curry paste 
• 1 slice ginger root fresh chopped
• 4 cloves garlic chopped
• 2 tablespoons olive oil 
• 4 servings salt to taste
• 1 tablespoon shallots chopped
• 3 pounds chicken breast halves boneless skinless cut into 2 inch pieces
• 0.5  star anise pod 
• 2 tablespoons tamarind juice 
• 2 cups water 

Equipment

• frying pan

Directions

1. Heat oil in a large, deep skillet over medium heat.
2. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
3. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.