Chicken curry

1. 1

   Put the spices (except the chili flakes and anise), grated ginger and crushed garlic in a bowl with the juice of one lemon, and a generous pinch of salt

2. 2

   Mix well

3. 3

   Cut the chicken breast into strips and mix well using your hands to make sure every piece of chicken gets coated.

4. 4

   Cover the bowl and leave in the fridge for a couple of hours minimum or, ideally, overnight.

5. 5

   Cut the onions into very thin half moon slices.

6. 6

   Fry in a little oil

7. 7

   Add the chili flakes

8. 8

   Add the marinated chicken and stir well over a moderate heat for a couple of minutes

9. 9

   Add the chicken stock

10. 10

    And the anise star

11. 11

    When the curry is bubbling add the cherry tomatoes.

12. 12

    Cover and leave to simmer for 15 minutes

13. 13

    Take the lid off and turn up the heat to reduce sauce if necessary

14. 14

    Serve with chopped fresh coriander.

15. 15

    Enjoy!

16. 16

    !

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