INGREDIENTS
* 2 tablespoons olive oil
* 1 (2 inch) piece cinnamon stick
* 1 whole cardamom pod
* 1/2 star anise pod
* 3 whole cloves
* 2 teaspoons chopped fresh curry leaves
* 1 tablespoon chopped shallots
* 4 cloves garlic, chopped
* 1 slice fresh ginger root, chopped
* 4 tablespoons curry paste
* 1/2 cup thick coconut milk
* 2 cups water
* 3 pounds skinless, boneless chicken breast halves – cut into 2 inch pieces
* 2 tablespoons tamarind juice
* salt to taste
DIRECTIONS
1. Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.
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