You’ll be so impressed by the rich flavor and only minutes to prepare. Serve over white jasmine rice with a nice glass of dry riesling on the side. Yum.
Mix 2 tbsp curry powder with 1/4 tsp each of anise seeds, coriander, and red pepper flakes. Rub mixture over 2 skinless chicken breasts which have been cut into 2 inch pieces. Set aside. Pour 1 tbsp of olive oil in a large saucepan and sauté chicken pieces over medium heat until golden brown about 2-3 minutes a side. Remove chicken pieces on to a side plate. Add 2 diced garlic cloves and 1/2 red onion sliced along with 2 carrots sliced on the diagonal to the pan. Sauté while scraping up the brown bits for 2-3 minutes. Add 1 tbsp tomato paste and mix well. Add chicken pieces back in the pan and pour 1 3.5 oz can of coconut milk into pan. Stir and let simmer on low for 12-15 minutes until veggies are softened and chicken is fully cooked. Season with salt and freshly ground pepper. To serve, spoon over jasmine rice and garnish with cilantro, bean sprouts, and lime wedges.