Red Chicken Curry With Rice - cooking recipe

Ingredients

1 None small cinnamon stick (or 1/2 tsp ground cinnamon)
6 None black peppercorns
1 pinch grated nutmeg
1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 cloves garlic, peeled and chopped finely
1 None onion, peeled and finely chopped
1 inch fresh ginger, peeled and finely chopped
4-6 None dried red chilies, soaked in 2 tbsp hot water for 10 mins, drain, reserve water
1-2 tbsp tomato paste
1 tbsp oil
7 tbsp thick coconut milk (or 1/4 lb desiccated coconut)
1/2 cup heavy cream
1 cup chicken stock, heated
3-4 tbsp cornstarch
1 lb chicken breast sliced
2 tbsp oyster sauce
None None lemon juice, to taste

Preparation

For the curry paste, toast cinnamon, peppercorns, nutmeg, coriander and cumin until fragrant. Add garlic, onion, ginger and chilies and crush with a mortar and pestle or in a blender. Gradually add reserved chili water until you have a paste. Set aside.
Heat a large saucepan, add tomato paste and oil then add coconut milk, cream and hot stock, stirring. Add cornstarch and simmer until thickened. Add the chicken breast and simmer over medium heat for 5-7 mins. Add curry paste, oyster sauce and season. Add lemon juice, to taste.