Asian Style Chicken Curry with Orange, Cinnamon, Star Anise and Sherry Recipe | myfoodbook

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