Instructions: 5/18/99 Made with chicken breasts (bone in) and seeded jalapenos and other slightly hot peppers. Heqt level was low. Flavors were good. Could use more star anise.

Heat the oil in a large saucepan. When it is hot, add the onions, garlic, ginger and chopped chillies and fry, stirring occasionally, until the onions are golden brown. Stir in the spices and fry for a further 5 minutes, stirring constantly. If the mixture becomes too dry add spoonful or two of water. Add the chicken pieces and turn over in the spice mixture. Fry for 5 minutes, turning occasionally.

Pour over the coconut milk and add the salt and the whole chillies. Cover, reduce the heat to low and simmer the curry for 45 minutes to 1 hour, or until the chicken is cooked through.

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