Ingredients
Scale
- 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces / chicken drumsticks
- 1/2 yellow onion, sliced thinly
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon ginger, minced
- 5 dried chilies, deseeded and soaked in warm water
- 2 sprigs curry leaves
- 1 tablespoon chili powder
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon fennel seed
- 1 teaspoon black pepper
- 2 teaspoons sugar
- Salt to taste
Marinade
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon turmeric powder
- 1 tablespoon meat curry powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
Instructions
- Combine the marinade and rub it into the chicken. Marinate in the refrigerator for 30 minutes
- Over medium high heat, pan-fry the chicken pieces until they turn a light golden brown
- Drain on paper towels and set aside
- Over medium heat, saute the cinnamon stick, star anise, fennel seeds, dried chilies and onions for 3-4 minutes
- Add ginger and garlic and saute until fragrant
- Return chicken to pan and stir to combine. Add water to deglaze the pan if needed
- Season with salt and sugar and stir to mix
- Add chili powder and coat thoroughly
- Add curry leaves and black pepper and simmer on low heat for 15 minutes
- Dish and serve hot