Ammamma’s Chicken Kheema

• 450 g / approximately 16 oz (1 lb) ground chicken
• 1 tbsp avocado oil
• 1 medium onion, finely chopped
• 3 Roma tomatoes, chopped
• 3 cloves
• 1/2 star anise
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1 tsp garam masala
• Salt to taste
• Cilantro to finish
• Small splash of hot water (method)

Method

1. Heat oil with cloves and star anise. Add onion and a little salt; brown.
2. Add tomatoes, chilli, cumin, coriander, turmeric and salt. Add hot water, cover and cook until tomatoes soften into masala.
3. Add chicken and cook uncovered until done and excess liquid mostly evaporates; avoid drying it out.
4. Stir in garam masala near the end and finish with cilantro.