Chicken Curry with Star Anise

Chicken Curry with Star Anise

Don’t be intimidated by the long list of the ingredients for this Indian curry, because if you follow the instructions nothing can go wrong and you will get a fragrant curry with authentic taste.

You need:

Ginger paste:

  • 3 red chilies, to taste
  • 1 1/2 inches ginger, fresh
  • 6 garlic cloves
  • 1 small red onion


  • 500 g chicken breasts, cut in bite sized pieces
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon  coriander powder
  • 1/4 teaspoon ground cumin

Further ingredients:

  • 2 tablespoons oil
  • 1 star anise
  • 5 cardamom pods
  • 1 cinnamon stick
  • 2 large onion, chopped
  • 1 tablespoon black cumin seed, lightly crushed with the mortar
  • 1 teaspoon garam masala powder
  • 1 cup water
  • 1 cup coconut milk
  • salt
  • 2 tablespoons fresh cilantro, chopped


  1. Process all ginger paste ingredients in a food processor into a paste. If you don’t have a small food processor grate ginger, garlic and onion and add finely chopped red chili.
  2. In a big bowl marinate the chicken with 1/2 cup yogurt, lemon juice, turmeric powder, coriander powder and ground cumin for at least 30 minutes.
  3. Heat oil in a wide skillet and sauté the paste, star anise, cardamom pods and cinnamon stick until aromatic. Add chopped onion, crushed black cumin seed and garam masala. Cook until liquid is adsorbed.
  4. At this point add chicken and cook stirring from time to time for about 10 minutes.
  5. Pour in water and coconut milk. Simmer until meat is tender and oil begins to separate (this takes about 20 minutes).
  6. Add salt and adjust chili to taste. Add half of the fresh cilantro, stir.
  7. Garnish with the reserved fresh cilantro and serve with rice.

14 thoughts on “Chicken Curry with Star Anise

  1. Thank you for sharing this marvelous recipe. It took a bit longer than I had expected but it certainly wasn’t an all day endeavor by any means. The finished dish just sings with everything in harmony and the flavor is wonderful. So glad that I chose to make this , it really brightened this -21 degree night.


  2. A lovely fragrant curry, well explained, I very much enjoyed the creamy sauce and how tender the chicken becomes marinated in the yoghurt. A great blend of flavours, a delight to the nose and palate! Thank you Adriana, very much enjoyed!!!


  3. I’ve been thinking that I commented on this ages before – but I forgot!! This has been tagged in For Your Consideration Game in December 2015, and I made it back then and loved it. Thanks so much for another wonderful recipe – now I will make it again 😉


  4. Loved this curry! We make curries quite often, but I’ve never had one with the star anise. So good! I also liked how easy it was to use the ginger paste! Made this exactly as written, except I reduced the chili’s to only 1 1/2, and it was still a little too spicy for me (but not for DH!). I liked that the curry was pretty saucy, because we love the sauce to soak into the rice. Thanks for posting another great recipe! Made for CQ4.


    • WOW! Thanks a lot JostLori! We love curries as well and I try many variations of it. This recipe is among our favorites!
      I’m glad this worked for you and you all loved it! Thanks a lot for the great review and trusting my recipe!


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