Chicken Curry With Coconut Milk

• 2 lbs chicken breasts, cut in bite sized pieces
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1/4 teaspoon cumin, ground
• 1 1/2 teaspoons red chili powder
• 1 tablespoon poppy seed (soak in a little milk and make paste)
• 2 large red onions, finely diced
• 1 teaspoon garam masala powder
• 1 star anise
• 1 cinnamon stick
• 3/4 cup coconut milk
• 2 tablespoons cilantro, finely chopped
• salt
• 2 tablespoons oil
• FOR PASTE
• 3 green chilies
• 1 1/2 inches ginger, fresh
• 6 garlic cloves

1. In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
2. In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
3. Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
4. Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
5. Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
6. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
7. Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
8. Serve hot with white steamed rice, coconut rice, or rotis.

chicken breasts, yogurt, lemon juice, turmeric powder, coriander powder, cumin, red chili powder, milk, red onions, garam masala, anise, cinnamon, coconut milk, cilantro, salt, oil, green chilies, ginger, garlic

Taken from www.food.com/recipe/chicken-curry-with-coconut-milk-483141 (may not work)