Week-nights it can be difficult to motivate me to cook for just the two of us – especially when I never know exactly when my husband will be home from work. This comforting recipe from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller is a wonderful choice. The recipe doesn’t require a million ingredients, is not expensive and can be made ahead and reheated. This cookbook dates from before ethnic cooking was so widely popular and is a wonderful Chinese cookbook primer. It’s recipes are very flexible and surely everyone can find things they would enjoy. I have adapted this recipe, but the inspiration is definitely from GB Miller. If you are feeling particularly stressed for time, buy pre-chopped garlic and ginger root. My chicken will be served with some fresh, bright green sugar snap peas that I have quickly stir-fried with a little salt, garlic and sugar and a splash of sesame oil before dishing out.

Braised Curried Chicken with Star Anise

Yield: 4-6 servings

Ingredients

6 chicken drumsticks, skin removed

4 chicken thighs, skin removed and cut in half

2 medium onions, chopped

1 Tablespoon finely chopped garlic

1 Tablespoon, finely grated or chopped fresh ginger root

4 Tablespoons vegetable oil, divided (I used Canola oil)

1 Tablespoon all-purpose flour

2 Tablespoons curry powder (If you want it spicy, use “hot” curry powder)

1 Tablespoon granulated sugar

2 Tablespoons soy sauce

2 cups chicken stock (I always try to use unsalted stock)

1/2 teaspoon Kosher salt

4 cloves of star anise

1 pound potatoes, peeled and cut into large dice (I used red baby bliss but Yukon Gold would also be good)

Directions

1. Heat 2 Tablespoons of the oil in a Dutch oven and stir-fry the onions until they soften. Then add the garlic and stiry-fry for a bout 3 more minutes.
2. Add the additional 2 Tablespoons of oil, ginger, flour and curry powder and stir through to blend well over a low heat.
3. Turn the heat up to medium-high and add the chicken. Stir through, turning the chicken to coat.
4. Add the sugar, soy sauce, salt and star anise. Bring to a boil, then reduce the heat to a simmer, cover and cook for 30 minutes. Then add the potatoes and cook for about 30 more minutes or until the potatoes are tender and the chicken is cooked through
5. If making ahead, about 35 minutes before serving, gently bring the dish to a simmer and warm through.