Fragrant chicken curry

Wonderful fragrant chicken curry. Mild enough for my little one but spicy enough for my teenager and husband. Served with basmati rice and honey roasted butternut, it almost qualifies as comfort food. Roasted cauliflower is also rather delicious served with this curry. Cut the cauliflower into bite sized pieces and place in a roasting dish. Add 3 whole peeled garlic cloves. Add a couple of slices of real butter and then add maldon salt to taste. Place in the oven at 180 degrees for about 25 minutes. The butter will help brown the cauliflower and add to the delicious taste, remember to remove the garlic cloves.

For the curry:

• Heat 2 Tbsp of olive oil and saute 1 diced red onion and 1 diced shallot for about 5 minutes
• Add 1 teaspoon of crushed fresh ginger and 2 crushed garlic cloves and saute for a minute
• Add the following spices to the onion, ginger and garlic and fry the spices for about 2 minutes:
• 1 tsp whole cumin
• 1 tsp aniseed
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 1 heaped tsp ground tumeric
• 1 tsp paprika
• I tsp curry powder
• 2 green and 2 white cardomom pods
• 2 whole star anise
• 2 bay leaves
• About 4 curry leaves
• 5 cloves
• 1 stick cinnamon
• Add 8 skinless chicken pieces  (I used fillets) and brown the chicken in the spices
• Add about half a cup of chicken stock and simmer, covered on medium heat for about 25 - 30 minutes stirring ocassionally
• Season to taste and then add about half a cup of buttermilk
• Simmer on low heat for another 10 to 15 minutes
• Serve with the basmati rice, naan bread and fresh cilantro / coriander leaves

This curry tastes even better the next day!
You could add plain yoghurt or cream or coconut milk in place of the buttermilk for a variation in taste.