Ingredients

• 3 tbsp vegetable oil
• 2 boneless chicken breast
• cut into four pieces
• dusted with little flour
• salt
• freshly ground black pepper and ground cinnamon
• 2 star anise
• 2.5cm/1in cinnamon stick
• 2-3 green cardamom pods
• lightly crushed
• 4 cloves
• 4-6 black peppercorns
• 1 blade mace
• 1 green chilli
• slit open
• 20g/¾oz fresh ginger
• peeled
• sliced into matchsticks
• 2 medium onions
• thinly sliced
• 8-10 fresh curry leaves
• 1 tsp ground turmeric
• 2 tsp ground coriander
• ½ tsp ground black pepper
• ¼ tsp ground cinnamon
• 400ml/14fl oz coconut milk
• 10-12 baby plum or cherry tomatoes
• steamed rice
• chopped celery leaves
• shiso cress (or punnet cress if unavailable)

Directions

• Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot
• add the chicken breast pieces and fry gently
• but do not allow to colour. When the chicken pieces are almost cooked through
• remove from the pan and set aside until required.
• Heat the remaining two tablespoons of vegetable oil and add the cinnamon stick
• cardamom pods
• cloves
• peppercorns and mace. Fry until the spices start to crackle
• then add the chilli
• ginger
• onions and curry leaves.
• Fry the spices and onions for 4-5 minutes
• or until onions are translucent.
• Add the turmeric
• coriander
• black pepper and cinnamon powder and continue to fry for 2-3 minutes.
• Add the coconut milk and heat to a gentle simmer.
• Add the cooked chicken pieces and the tomatoes and simmer for 3-4 minutes
• or until the chicken is completely cooked through (no pink should remain when the chicken is cut into).
• To serve
• place a spoonful of steamed rice onto each plate and then place a spoonful of the chicken stew alongside. Garnish with celery and shisho cress.