Summary

Ingredients

• 600 g chicken
• 500 ml coconut milk
• 250 ml coconut cream
• 125 ml oil, e.g. sunflower oil
• 1 onion (s)
• 2 chilli pepper (s), red
• 6 shallot (s)
• 4 clove garlic
• 1 piece (s) ginger root, large
• 2 cardamom pods, green
• 2 star anise
• 1 cinnamon stick (s), approx. 3cm long
• 3 clove (s)
• 2 bay leaves, dried
• 2 teaspoons salt
• 4 tablespoon spice mixture (curm powder)

For the spice mixture: (curm powder)

• 6 teaspoons coriander seeds
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon anise
• 1 teaspoon peppercorns, black
• 1 teaspoon turmeric
• 4 clove (s)
• 3 cardamom pods, green
• some star anise
• some nutmeg

Print Recipe Pin Recipe

Instructions

1. For the cure powder, roast all the spices individually, let them cool and then grind them together.
2. Puree or crush 3 shallots together with 2 cloves of garlic and mortar together with the curm powder and a teaspoon of water to a paste.
3. Cut the remaining 3 shallots into fine slices and chop the remaining 2 cloves of garlic and the ginger. Heat the oil in a (large) saucepan and fry the finely chopped garlic and the finely chopped shallots together with the ginger, cardamom, star anise, cinnamon stick, cloves and bay leaves until it smells nice. Then add the ground curm paste and fry briefly. Add the meat cut into bite-sized pieces and about 250 ml of water and simmer for about 20 minutes. First add the coconut cream, bring to a simmer and then add the coconut milk, salt and simmer until the sauce has thickened a little (but remains quite runny). Finally, add the chopped onion and the chopped chili peppers and stir briefly.
4. Rice or delicious naan bread, for example, is perfect as a side dish.