Curry Chicken

Overview

Southeast Asian-style curries are delicious no matter how you cook them...

Prepare the chicken part first, cut the whole chicken into two parts, leave the chicken legs and breasts, and remove the chicken bones (I use the remaining chicken bones to make broth for hot pot soup base)
Cut the chicken into small pieces
Prepare the required ingredients
Chicken cooked in cold water
After the fire comes to a boil, continue to cook for about a minute, take it out, wash it under running water, drain the water and set aside
Heat the oil in a pan, add the curry cubes and cook over low heat until they are cooked
Turn on medium heat, add chicken and stir well
After about a minute, add star anise, cinnamon and bay leaves and stir-fry again
Once fragrant, add cumin and chili powder
Stir-fry again and add warm water to cover the chicken
After it boils over high heat, add an appropriate amount of salt (a little is enough)
Simmer over low heat for 30 minutes, then add the tomato cubes and simmer for another 5 minutes
Before serving, add 1 tablespoon of light cream and stir evenly