Serves 2
Directions
- 1Place cardamom, cinnamon, mace, star anise, coriander powder, dried chili, ginger, garlic, and diced onion into a blender and blend until a paste is formed.
- 2Heat oil in a pan and sauté the sliced onion until soft and browned.
- 3Add the curry paste to the pan and cook until fragrant.
- 4Pour in the chicken broth and stir to combine.
- 5Stir in the coconut milk.
- 6Add the potatoes and chicken to the pan.
- 7Cover the pan and cook until the potatoes and chicken are tender.
- 8Add the roasted peanuts to the curry and stir.
- 9Serve the curry over white rice and garnish with chopped green onion.
Ingredients
- 1 tbsp cardamom pods
- 1 whole cinnamon stick
- 1 tbsp mace
- 2 whole star anise
- 1 tbsp coriander powder
- 5 whole dried chili
- 1 piece ginger, roughly chopped
- 5 whole garlic clove
- 1/2 whole onion, diced
- 1 tbsp cooking oil
- 1 lb chicken, cubed
- 1 cup chicken broth
- 1 can coconut milk
- 2 whole potato, peeled and cubed
- 1/2 cup roasted peanuts
- 1 stalk green onion, chopped (optional)
Equipment
blenderpanwooden spoonoven mitts
Tips
- This dish is not typically garnished with green onion, but it adds a nice visual element.
- The curry should not be too spicy; be mindful of how many dried chilies you add.
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