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
Marinade:
- 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
Procedure
- 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.
- 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.
- 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.
- At this point add chicken and cook stirring from time to time for about 10 minutes.
- Pour in water and coconut milk. Simmer until meat is tender and oil begins to separate (this takes about 20 minutes).
- Add salt and adjust chili to taste. Add half of the fresh cilantro, stir.
- Garnish with the reserved fresh cilantro and serve with rice.
Looks soo good! Good one! 🙂
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Thank a lot, I love cardamom as well as star anise in curries very much!
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Great recipe! Star-anise adds wonderful flavors 🙂
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I love curry and this looks so vibrant and delicious!
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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.
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Thnks a lot to you Annacia for trying this recipe and the wonderful review. I’m really glad you liked it so much! 🙂
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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!!!
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Thanks a lot Karen for trying this recipe and your kind words. I’m really glad you liked it as we did!
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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 😉
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Hi! I’m glad you are here again dear friend! Thanks a lot for making this recipe AGAIN! This means a lot for me! Thanks and hugs!
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I made it today! So good 🙂 Hugs!!
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HUGS and many thanks!
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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.
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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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