Chicken Curry

Step 1

Cut the breast of the chicken through the bone into four pieces of more or less equal size. Cut the back in half lengthwise.

Step 2

Put chopped shallots, half the garlic, ginger, curry powder and 1/3 cup of water in container of an electric blender and blend thoroughly. Set this curry paste aside.

Step 3

Heat oil in a large saucepan or small kettle and add sliced shallots, the remaining garlic, cardamom, cloves, star anise, cinnamon stick and salt. Bring to a boil and cook, stirring often, about 10 minutes or until the oil separates from the solids. Add the reserved curry paste and cook, stirring, about one minute. Add coconut milk and 1/2 cup water.

Step 4

Bring to vigorous boil and cook about 3 minutes. Add all of the chicken pieces and stir until well coated. Cook about five minutes. Add remaining 2/3 cup water and potatoes. Cover and cook, stirring occasionally, about 25 to 30 minutes or until the chicken is thoroughly tender.