b
- 3 tbsp vegetable oil
- 3 star anise
- 1 cinnamon stick
- 1 onion chopped
- 500g chicken thigh fillets cut into bite size pieces
- 1 tsp garlic grated
- 1 tsp ginger grated
- 1 1/2 tsp turmeric
- 500 ml chicken stock
- 400g coconut cream
- 400 g large head broccoli cut into florets
- 1 cup coriander
- SPICE MIX:
- 1 1/2 tsp salt
- 1 1/2 tsp garam masala
- 1 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp fennel powder (if you don’t have this then add the same amount of Garam Masala)
- Method
- 1. Mix the spices in a small bowl.
- 2. Heat the oil in a large heavy based pot over medium high heat. Toast the star anise and cinnamon for 2 minutes
- 3. Add the onion and cook for 2 minutes.
- 4. Add the chicken and cook for 3 minutes or it’s no longer pink on the outside (still raw inside).
- 5. Add garlic, ginger and turmeric. Cook for 1 minute.
- 6. Add the spice mix and stir for 30 seconds.
- 7. Add stock and coconut cream. Stir and bring to a simmer. Cook for 12 minutes (no need to stir) so the sauce thickens slightly.
- 8. Add Broccoli . Bring back to a simmer and cook for 3 minutes or until softened.
- 9. Cool for 5 minutes, this will allow the sauce to thicken slightly. Then stir in the coriander and serve with rice. Garnish with extra coriander and crispy fried shallots.
