Coconut Curry Chicken - cooking recipe

Ingredients

2 chicken legs, thighs attached chopped into stewing pieces
1 onion, sliced
4 -5 garlic cloves, chopped
2 serrano peppers, halved
1 1/2 teaspoons garam masala
1/2 teaspoon turmeric
2 tablespoons vegetable oil (i use canola)
1 star anise, 3 petals from the flour
1 tablespoon salt
1/4 teaspoon fresh ground pepper, depending on taste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 (400 ml) can coconut milk
1/2 cup fresh cilantro, chopped
4 -5 basil leaves (optional)

Preparation

Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
heat oil in thick bottomed pot to med-high heat.
Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
Add chopped garlic and onion and cook for a few minutes until onions start to brown.
Add the curry paste and cook for about 3 minutes stirring frequently.
Add chicken pieces, salt and pepper.
Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
Reduce heat, simmer for about 5 minutes.
Add Cilantro and/or basil (optional).
Serve over rice. Enjoy!