Chicken curry

Ingredients
2 tbsp vegetable oil
½ small brown onion, finely chopped
3 cm piece of ginger, finely chopped
2 cloves of garlic, finely chopped
1 cinnamon quill
1 star anise
½ tsp cardamom seeds, crushed
2 sprigs of curry leaves
130 gm Indian curry powder (see note)
1 tbsp ground chilli, or to taste
2 tbsp white sugar
4 (about 1kg) chicken Marylands, cut into 4 pieces
250 gm sebago potatoes, cut into 2cm pieces
2 stalks of lemongrass, white part bruised
To serve: steamed rice and sliced red chilli

Preparation method
Heat oil in a wok over medium heat, then add onion, ginger, garlic, cinnamon, star anise, cardamom seeds and curry leaves and stirfry until fragrant and onion is soft (about 3 minutes). Add 1.5 litres of water and bring to the boil, add curry powder, ground chilli and sugar and stir to combine. Add chicken, potato and lemongrass, return to the boil, then reduce heat to low and simmer until chicken and potato are cooked through (about 15 minutes). Scatter with chilli and serve with rice.