Chilli Curry Chicken

INGREDIENTS

2 tablespoons vegetable oil

3 bay leaves

4 whole cardamom pods, bruised

1 tablespoon coriander seeds crushed

2 tablespoons chilli pepper flakes

1 onion, chopped

1 tablespoon peeled and grated fresh ginger

4 cloves garlic, finely chopped

1 large fresh red Thai or Anaheim chilli, seeded and chopped

1 large fresh green Thai or Anaheim chilli, seeded and chopped

4 tomatoes, peeled and chopped

1 lb (500 gm) boneless, skinless chicken breast halves, cut into bite-sized pieces

1 and 1/2  cups (375 ml) coconut milk

1 tablespoon green peppercorns

2 tablespoons chopped fresh cilantro (fresh coriander)

METHOD

In a wok or skillet, heat oil over medium heat and fry bay leaves, cardamom, coriander, pepper flakes, onion, ginger, garlic, and chillies for 2-3 minutes or until onion is soft. Stir in tomatoes and cook for 3 minutes, or until tomatoes are split. Add chicken and fry for 4-6 minutes, or until chicken becomes opaque. Add coconut milk and peppercorns. Reduce heat and simmer for 5-6 minutes, or until chicken is tender.  Remove from heat and stir in cilantro. Serve to 4 persons with steamed basmati rice.