Place the rice in a saucepan and add 3 cloves of cardamom, the star anise and season with salt. Add 700ml water and bring to the boil. Cover with a lid and simmer until all the water is absorbed.
Peel and finely dice the onion. Peel and core the apple then cut into small pieces.
In a hot pan, fry the chicken breast skin side first. Once golden brown, turn over and sear the other side. Remove the chicken from the frying pan and fry the apple, onion and raisins with the curry powder. Deglaze the pan with the coconut milk and the cream. Return the chicken breast to the pan and cook for about 10 minutes until the meat is cooked through.
Use a stainless steel serving rice to plate the rice. Remove the serving ring, place the chicken breast on top and then spoon over the sauce. Serve immediately.
«Chicken thighs or wings can be used instead of chicken breast.»
A fragrant chicken curry and served with cardamom scented rice.