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Indian Chicken Curry with Coconut Cream

For 4 to 6 servings.
6 chicken breasts, boneless and skinless, cut into large dices

2 tomatoes, peeled , seeded and coarsely cut
1 tsp fennel seeds

1 tsp cardamom seeds

2 star anises

2 medium sized onions, minced

1 tbsp freshly grated ginger

1 tsp powdered red pepper

1 tsp freshly grated nutmeg

2/3 cup water

1 2/3 cup coconut cream

2 tbsp concentrate of tomato

2 tbsp clarified butter(ghee)

the juice of one lime

In a mortar or a spice mill, blend fennel seeds, cardamom and star anises

until they are powdered.

Sautée the onions with the clarified butter in a skillet over medium heat.

When onions are a bit golden, add the ginger,

the red pepper, the nutmeg and the powdered spices.

Mix well until it smells great (and it will!).

Add the chicken dices and sautée them too until cooked.

Finally add the tomatoes.Pour water and let reduce.

Then add the coconut cream and the concentrate of tomato.

Mix well for the sauce to get a nice orange colour.

Cook until sauce thickens (about 20 minutes).

Season to taste. Serve warm and sprinkle the lime juice at the last minute.

Serve with steamed basmati rice

स्वादिष्ट खाना

Bon appétit in Hindi