Chicken Curry With Coconut Milk - cooking recipe

Ingredients

2 lbs 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 cumin, ground
1 1/2 teaspoons red chili powder
1 tablespoon poppy seed (soak in a little milk and make paste)
2 large red onions, finely diced
1 teaspoon garam masala powder
1 star anise
1 cinnamon stick
3/4 cup coconut milk
2 tablespoons cilantro, finely chopped
salt
2 tablespoons oil
FOR PASTE
3 green chilies
1 1/2 inches ginger, fresh
6 garlic cloves

Preparation

In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, coconut rice, or rotis.