Chicken Breast and Coconut Milk

1 small onion, chopped 1 fresh green chilli, chopped 2.5cm root ginger, chopped 2 tsp ground coriander 1 tsp ground cumin 1 tsp fennel seeds 1 tsp ground star anise 1 tsp cardamom seeds ½ tsp ground turmeric ½ tsp black peppercorns ½ tsp ground cloves 625 ml coconut milk 4 skinless breast portions Veg oil Fresh coriander sprigs, to garnish Rice/naan bread, to serve

Original recipe from Parragon's Everyday Chicken Place the onion, chilli, ginger, coriander, cumin, fennel seeds, star anise, cardamom seeds, turmeric, peppercorns, cloves and 500ml coconut milk into a food processor, and process to a paste, adding more coconut milk if necessary. Using a sharp knife, slash the chicken breast several times and place in a shallow non-metallic disk in a single layer. Pour half the coconut milk mixture and turn to coat completely. Cover in cling film and marinate in refrigerator for at least 1 hour. Heat a ridged griddle plan and brush lightly with vegetable oil. Add the chicken, in batches, and cook for 6-7 minutes on each side. Meanwhile, pour the remaining coconut milk mixture into a pan and bring to a boil, stirring occasionally. Arrange the chicken in a warm serving dish, spoon over a little of the coconut sauce, and garnish with coriander sprigs. Serve with rice and nan.