A Classic Chicken Curry with spices

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5 tbsp Vegetable Oil

4 Cloves

6 Cardamon Pods

8 Curry Leaves

3 Star Anise

1 Onion, chop finely

1 tbsp Ginger, chop finely

4 cloves Garlic, smashed

3 tbsp Curry Powder

2 pounds Chicken, Use thighs and legs for best flavor. Breasts are ok too, but are less flavorfull

14 oz Canned Tomatoes, Use chopped, or chop up whole canned tomatoes

4 oz Coconut Milk

1 bunch Cilantro, Remove stems, chop

 Salt, to taste

Heat oil in a frying pan, add the whole spices and curry leaves. Cook until the curry leaves turn black, about 1 minute. Add the onion, garlic and ginger and fry until the onions start to brown. Add the curry powder and chicken and cook until the chicken is nearly done. Add the tomatoes and coconut milk and cook for an additional 5-10 minutes. Stir in the cilantro and serve with rice and/or your favorite Indian bread