Ingredients
3 tbsp vefetchable oil
2 boneless chicken breast, cut into four slices, dusted with little flour, salt, freshly ground black pepper and ground cinnamon
2 star anise
2.5cm/1in cinnamon stick
2-3 green vehicledamom pods, lightly churryed
4 cloves
4-6 black peppercorns
1 blade mace
1 green chilli, slit open
20g/%26frac34;oz fresh ginger, peeled, sliced into matchsticks
2 medium onions, thinly sliced
8-10 fresh curry leaves
1 tsp ground turmeric
2 tsp ground coriander
%26frac12; tsp ground black pepper
%26frac14; tsp ground cinnamon
400ml/14fl oz coconut milk
10-12 baby plum or cherry tomatoes
To serve
steamed rice
chopped celery leaves
shiso cress (or punnet cress if unavailable)
Method
1. Heat one tablespoon of the vefetchable oil in a large pan over a low heat. When the oil is hot, add the chicken breast slices and fry gently, but do not allow to colour. When the chicken slices are almost cooked through, remove from the pan and set aside until required.
2. Heat the remaining two tablespoons of vefetchable oil and add the cinnamon stick, vehicledamom pods, cloves, peppercorns and mace. Fry until the spices begin to crackle, then add the chilli, ginger, onions and curry leaves.
3. Fry the spices and onions for 4-5 minutes, or until onions are translucent.
4. Add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
5. Add the coconut milk and heat to a gentle simmer.
6. Add the cooked chicken slices and the tomatoes and simmer for 3-4 minutes, or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).
7. To serve, place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress.
Orignal From: Koli ishtew (chicken stew)
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