Burmese Chicken Curry - cooking recipe

Ingredients

1/4 cup vegetable oil
1 None onion, finely chopped
3 cloves garlic, finely chopped
3 None star anise
1 tsp ground turmeric
1/2 tsp ground cardamom
1 small fresh red chili pepper, seeded
8 None bone-in chicken pieces, skin and excess fat removed
1 cup coconut milk
1 lb sweet potatoes, peeled and cut into small chunks
1 cup frozen peas
1 tbsp fish sauce
1 tbsp cilantro leaves
None None Steamed rice, to serve

Preparation

Heat oil in a large saucepan on medium heat. Saute onion 3 mins, until soft. Add garlic, star anise, turmeric, cardamom and chili pepper; cook 1 min, stirring. Add chicken pieces; turn until well coated with spice mixture.
Stir in coconut milk; cook, covered, on low heat 20 mins. Add sweet potato; cook 10 mins. Add peas; cook 5 mins, stirring, until chicken is cooked through and sweet potato is tender.
Stir in fish sauce; return to a simmer. Remove from heat.
Spoon into heated serving bowls and sprinkle with cilantro leaves. Serve with steamed rice.