Hommage to India

• 500 g chicken (cut into cubes)
• 4 tablespoons yoghurt
• 1 teaspoon turmeric
• 1 tablespoon coriander seed
• 4 cardamom pods
• 1 teaspoon cumin seed
• 1 teaspoon galangal
• 1 teaspoon peppercorn
• 8 cloves
• 4 star anise
• 2 inches cinnamon sticks
• 2 peaches (fresh or canned) or 2 mangoes
• 1 red bell pepper
• 4 green onions (white parts)
• 2 lemongrass
• 2 inches ginger
• 1 tablespoon lemon juice
• 1 tablespoon fish sauce
• 250 ml fruit juice (peach or other exotic fruit)
• 1 small red chile
• 1 tablespoon sesame oil

1. Roast coriander, cardamom, cumin, pepper, cloves, star anis and ground afterwards.
2. Mince peaches or mangos.
3. Cut bell pepper and green onions into sticks of 2 inch length.
4. Grate ginger.
5. Mince red chilli incl.
6. seeds.
7. Crush lemon gras
8. Fry bell pepper and green onions in oil for two minutes set aside.
9. Fry chicken cubes until brown.
10. Add all ingredients except bell pepper and green onions and simmer until chicken is almost done.
11. Add bell pepper and green onions for another minute.
12. Remove cinnamon sticks and lemon gras.
13. Enjoy with rice.

yoghurt, turmeric, coriander seed, cardamom pods, cumin, galangal, peppercorn, cloves, anise, cinnamon sticks, peaches, red bell pepper, green onions, lemongrass, ginger, lemon juice, fish sauce, fruit juice, red chile, sesame oil

Taken from www.food.com/recipe/hommage-to-india-303530 (may not work)