Burmese Chicken Curry

• 1/4 cup vegetable oil
• 1 None onion, finely chopped
• 3 cloves garlic, finely chopped
• 3 None star anise
• 1 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1 small fresh red chili pepper, seeded
• 8 None bone-in chicken pieces, skin and excess fat removed
• 1 cup coconut milk
• 1 lb sweet potatoes, peeled and cut into small chunks
• 1 cup frozen peas
• 1 tbsp fish sauce
• 1 tbsp cilantro leaves
• None None Steamed rice, to serve

1. Heat oil in a large saucepan on medium heat. Saute onion 3 mins, until soft. Add garlic, star anise, turmeric, cardamom and chili pepper; cook 1 min, stirring. Add chicken pieces; turn until well coated with spice mixture.
2. Stir in coconut milk; cook, covered, on low heat 20 mins. Add sweet potato; cook 10 mins. Add peas; cook 5 mins, stirring, until chicken is cooked through and sweet potato is tender.
3. Stir in fish sauce; return to a simmer. Remove from heat.
4. Spoon into heated serving bowls and sprinkle with cilantro leaves. Serve with steamed rice.

vegetable oil, onion, garlic, anise, ground turmeric, ground cardamom, red chili pepper, chicken, coconut milk, sweet potatoes, frozen peas, fish sauce, cilantro, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/26877 (may not work)