Goan chicken curry

Instructions

1. Cook coconut in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Set aside. Reduce heat to low. Cook chillies, cloves, star anise, coriander seeds, poppy seeds, cumin, fennel, peppercorns, turmeric and cinnamon, stirring, for 2 minutes or until fragrant. Place coconut and spice mixture in a mortar and pestle and grind until very fine.
2. Place garlic and half the onion in a food processor and process to form a paste. Heat oil in a large saucepan over medium-high heat. Cook remaining onion, stirring, for 5 minutes or until lightly browned. Add coconut mixture and onion paste and cook, stirring, for 1 minute or until fragrant.
3. Add stock and chicken and bring to the boil. Reduce heat and simmer, covered, turning chicken once, for 30 minutes or until chicken is cooked through. Transfer chicken to a plate.
4. Simmer sauce for 8 minutes or until thickened. Return chicken to pan and cook until heated through. Serve with fresh coriander.