Name: Asian Style Chicken Curry with Orange, Cinnamon, Star Anise and Sherry
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 x 800 grams (approx.) Lilydale Free Range Chicken Portions; 1 tblsp olive oil; 2 cloves garlic, crushed; 4 eschallots, finely chopped; 1 tblsp finely grated ginger; 1 small red chilli, deseeded and finely chopped; 2 tblsp Kecap Manis; 2 tblsp rice vinegar; 1 tblsp brown sugar; 1 tblsp fish sauce; 2 tsp finely grated orange rind; 2 tblsp orange juice; 1 1/2 cups chicken stock; 3 cinnamon quills; 3 star anise; 10 shallots, finely sliced; Vermicelli, cooked as per pack instructions

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In a large frying pan, heat oil over medium heat and cook chicken on both sides until golden brown. Remove from pan.
In the same pan, cook garlic, eschallots, ginger and chilli stirring for 1-2 minutes until garlic is golden
Pour in combined Kecap Manis, vinegar, sugar, fish sauce, orange rind and juice. Add chicken stock, cinnamon and star anise. Bring to boil, stirring.
Return chicken to pan, skin side down in a single layer. Simmer for 12-15 minutes, turning halfway during cooking
Serve topped with shallots over cooked vermicelli

In a large frying pan, heat oil over medium heat and cook chicken on both sides until golden brown. Remove from pan.
In the same pan, cook garlic, eschallots, ginger and chilli stirring for 1-2 minutes until garlic is golden
Pour in combined Kecap Manis, vinegar, sugar, fish sauce, orange rind and juice. Add chicken stock, cinnamon and star anise. Bring to boil, stirring.
Return chicken to pan, skin side down in a single layer. Simmer for 12-15 minutes, turning halfway during cooking
Serve topped with shallots over cooked vermicelli

In a large frying pan, heat oil over medium heat and cook chicken on both sides until golden brown. Remove from pan.
In the same pan, cook garlic, eschallots, ginger and chilli stirring for 1-2 minutes until garlic is golden
Pour in combined Kecap Manis, vinegar, sugar, fish sauce, orange rind and juice. Add chicken stock, cinnamon and star anise. Bring to boil, stirring.
Return chicken to pan, skin side down in a single layer. Simmer for 12-15 minutes, turning halfway during cooking
Serve topped with shallots over cooked vermicelli

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