Chicken Curry with Coconut Milk
For the Quatre Epices:
Put all the ingredients in a spice mill and process until evenly ground. Store in a cool, dark, dry place.
For the Chicken Curry with Coconut Milk:
Boil the chicken in water spiced with quatre epices, salt and black pepper for 10 minutes.
Remove the chicken from the water and place in a pan with 2 tbsp oil. Add the crushed spices, cinnamon leaves and curry powder and fry over low heat for 5 minutes.
Add the coconut milk and potatoes and leave to simmer for 20 minutes. Cook for a further 20 minutes, until fairly dry. Adjust the seasonings and serve with rice.