| 1 | Recipe by: joseph sotham university of british columbia, vancouver bc Clean and joint chicken. |
| 2 | If you don"t like the skin, remove it. |
| 3 | Mash the ginger into a paste (or chop finely) and mince the garlic. |
| 4 | Heat oil in a large frying pan. |
| 5 | Use ``medium high heat"". |
| 6 | Break apart the star anise to release the seeds inside the arms. |
| 7 | To the |
| 8 | Add the chicken, turmeric, and chili powder and cook on a medium heat, |
| 9 | When the oil starts to separate (the gravy will have oil floating on it |
| 10 | author"s notes: this recipe is the real thing. |
| 11 | Throw out your curry powder: you"ll neve |
| 12 | this is the basic recipe. |
| 13 | Try varying the whole spice combinations unt |
| 14 | difficulty : easy, though timing matters when cooking the onions. |
| 15 | Precision : measure the oil. |
