Allergy free Singaporean nonya chicken curry recipe

Ingredients

• 1 tbsp olive oil
• 700g chicken breast, cut into large pieces
• 1 onion, sliced into rings
• 2 curry leaves
• 1 cinnamon stick, 3cm long 
• 1 pod star anise
• 2 whole cloves
• 400ml water
• 2 large potatoes, peeled and cut into big pieces
• 1 tbsp allergy free soy sauce replacer
• 2 tomatoes, chopped

Spice paste

• 1 tsp corn flour
• 2 tbsps chilli paste or thick chilli sauce
• 2 tsps turmeric powder
• 2 tsps cumin seeds, toasted
• 1½ tsps fennel seeds, toasted
• 2 tbsps coriander seeds, toasted

Method

• In a food processor or with a mortar and pestle, blend the spice paste ingredients together. 
• In a wok, heat the olive oil.
• Fry the onions until fragrant and beginning to soften.
• Add the spice paste.
• Fry until the paste is fragrant and turns a few shades darker.
• Add the curry leaves, cinnamon stick, star anise and cloves.
• Fry for a few minutes before adding the chicken.
• Coat the chicken pieces with the spice paste.
• Cook the chicken until lightly browned to seal in the juices.
• Add the water and potatoes and stir to combine.
• Bring to the boil and then reduce the heat to low and cover.
• Simmer the curry until the chicken is cooked through and the potatoes are tender.
• Add the soy sauce replacer and tomatoes and cook for another 5 minutes.