Chicken Curry V

2 tablespoons olive oil

1 (2 inch) piece cinnamon stick

1 whole cardamom pod

½ star anise pod

3 whole cloves

2 teaspoons chopped fresh curry leaves

1 tablespoon chopped shallots

4 cloves garlic, chopped

1 slice fresh ginger root, chopped

4 tablespoons curry paste

½ cup thick coconut milk

2 cups water

3 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces

2 tablespoons tamarind juice

salt to taste

Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.

Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.