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Preparation

• Cube the chicken breast.
• Chop the onion into approx 1 cm pieces.

Cooking - 10 min

1. Over a medium flame heat the oil in a wok (ideal shape) or heavy pan and fry the onion and star anise for 2 min, stirring regularly - do not brown/burn the onions as this will impair the flavour.
2. Add the ground coriander, turmeric, ground cumin, garam masala and paprika and fry, stirring regularly, for 1 min.
3. Add the chicken and cook, stirring regularly, for 2 min to seal.
4. Increase the heat to maximum and add 100 ml of hot water and salt and cook, stirring occasionally, for 4 min or until the water is almost evaporated and the chicken is fully cooked through (check that the chicken is cooked by cutting the largest piece in half and that it is white all the way through).
5. Continue to cook for 1 min more, by which time all the liquid should have reduced leaving only some oil.
6. Remove and discard the star anise.

Notes

(1) The chicken can be refrigerated or frozen for future use.

The finished meal