My sister left a few days ago and I’m totally bummed out. My parents bought her a plane ticket to Miami so that she could spend her birthday weekend with me. We laughed, we cried, we got on each other’s nerves, we forgot about getting on each other’s nerves, we shopped, we drank, we yoga’d, and we cooked this Curry 🙂
The spices are best added “whole” and not ground for a more fresh and intense flavor.
P.S. This could totally be made vegan by omitting the chicken and substituting the chicken broth for no-chicken-chicken-broth or vegetable broth.
2 tablespoon of butter/oil to saute chicken
8 Cardamom Pods (or 1 tablespoon of ground cardamom)
3 Star Anise Pods
2 inches of Ginger – grated
6 cloves of garlic – minced
10 cilantro stems – finely chopped (see picture for reference)
2 inches of turmeric root – grated (or 1 tablespoon of ground turmeric)
1 head of cauliflower – chopped
3 yukon potatoes – cubed
7 carrots – sliced
1/2 cup and 1 1/2 cups of Chicken Broth
1 can of coconut CREAM
Heat 1 tbsp of butter or oil in a non-stick frying pan over medium-high heat. Add chicken and brown for 5 mintues on each side. Take chicken off of heat and set aside. In a cast iron pot heat 1 tbsp of butter or oil over medium heat. Add all Cardamom, Anise, Ginger, Garlic, Cilantro Stems and Tumeric Root. Saute for about 5 minutes. Add the chicken. Saute for 2 minutes and then deglaze the pan by adding 1/2 cup of chicken broth. Next, Add the cauliflower, potato’s and carrots to the pot and saute for 5 minutes. Add 1 1/2 cups of chicken broth and 1 can of coconut cream. Simmer on low for 1 hour. Serve over rice or couscous.
Sauteing the browned chicken with the spices:
Adding the vegetables: