2cardamom podssplit and seeds removed – discard husks
200mlReduced fat coconut milk
4medium tomatoesroughly chopped
Heat the oil in a large frying pan and brown the chicken in batches, setting aside on a plate once done.
Meanwhile, soften the onion in a separate pan coated in frylight.
While the onions cook, make the paste. Place the garlic. ginger and all the seeds (poppy, fennel and cardamom) in a blender with 2 tablespoons of coconut milk and whizz.
Once the onions are silky, add the powdered spices, stir for a minute, then add the chicken.
Add the paste, remaining coconut milk, star anise, cinnamon and tomatoes, stir and add a little water if necessary to ensure a decent amount of sauce: it should just about cover the chicken,
Simmer, covered. for about 45 minutes until chicken is tender. Remove chicken with slotted spoon, place on a serving dish and keep warm. Turn the heat up on the sauce and bubble for 15 minutes or so until it is reduced by about half and is nice and thick. Test for seasoning and add salt as desired during this process.
Stir in the lime juice and pour the sauce over the chicken. If you are serving this a day or two later, leave the sauce reduction until the day of serving.