Coconut Curry Chicken

Directions

1. 1
   Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
2. 2
   Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
3. 3
   heat oil in thick bottomed pot to med-high heat.
4. 4
   Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
5. 5
   Add chopped garlic and onion and cook for a few minutes until onions start to brown.
6. 6
   Add the curry paste and cook for about 3 minutes stirring frequently.
7. 7
   Add chicken pieces, salt and pepper.
8. 8
   Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
9. 9
   Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
10. 10
    Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
11. 11
    Reduce heat, simmer for about 5 minutes.
12. 12
    Add Cilantro and/or basil (optional).
13. 13
    Serve over rice. Enjoy!