As a side note, this was my first time working with Star Anise. I had no idea that this beautiful little spice was packed with so much flavor and so many health benefits. The seeds can be used in tea to relieve cold symptoms and can actually be chewed after meals to aid in digestion! Just like with a bay leaf, let it permeate in your dish, but remove before serving.
Coconut Chicken Curry
1 pound boneless, skinless chicken thighs
2 teaspoons dried cumin
2 teaspoons dried corriander
1 teaspoon dried turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
2 tablespoons coconut oil, melted
1 large onion, thinly sliced
2 tablespoons ghee
3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 bay leaves
2 star anise
1/2 cup coconut milk
2 medium tomatoes, chopped and seeds removed
1 tablespoon fresh lime juice
1 tablespoon fresh cilantro
1/4 cup cashews, toasted
- In a large bowl, mix together coriander, cumin, salt, turmeric, black pepper and chili powder.
- Cut chicken into 1-inch cubes and place in bowl of spices with melted coconut oil. Mix well and place in the refrigerator for at least 30 minutes. The coconut oil will harden once you put it in the refrigerator, but will soften once it is heated.
- Heat ghee over medium heat and add the onion, sauteeing for about 3 minutes or until softened.
- Add ginger, garlic, star anise, and bay leaves and saute for another 5 minutes.
- Add chicken and cook until the chicken turns opaque, about 7 minutes.
- Stir in the tomatoes and coconut milk and bring to a gentle boil.
- Reduce the heat to low. Cover and simmer for about 25 minutes, adding lime juice in the last 5 minutes.
- While cooking, chop the cashews and cilantro. Mix a handful in before serving, saving some for the garnish on top.