Chicken Curry

Directions

1. 1
   Cut the breast of the chicken through the bone into four pieces of more or less equal size.
2. 2
   Cut the back in half lengthwise.
3. 3
   Put chopped shallots, half the garlic, ginger, curry powder and 1/3 cup of water in container of an electric blender and blend thoroughly.
4. 4
   Set this curry paste aside.
5. 5
   Heat oil in a large saucepan or small kettle and add sliced shallots, the remaining garlic, cardamom, cloves, star anise, cinnamon stick and salt.
6. 6
   Bring to a boil and cook, stirring often, about 10 minutes or until the oil separates from the solids.
7. 7
   Add the reserved curry paste and cook, stirring, about one minute.
8. 8
   Add coconut milk and 1/2 cup water.
9. 9
   Bring to vigorous boil and cook about 3 minutes.
10. 10
    Add all of the chicken pieces and stir until well coated.
11. 11
    Cook about five minutes.
12. 12
    Add remaining 2/3 cup water and potatoes.
13. 13
    Cover and cook, stirring occasionally, about 25 to 30 minutes or until the chicken is thoroughly tender.