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This recipe was uploaded by chrisnw6
It should be served on a serving platter (the 'big plate') on top of flat noodles or naan bread to mop up the tasty juices.
This recipe serves 4 people.
Add the chillies and Sichuan pepper and stir-fry for about a minute until fragrant.
Add the rest of the whole spices (star anise, cinnamon, bay leaves and cumin seeds), spring onion and sliced ginger.
Stir-fry for another minute or two, taking care not to burn.
Add the chicken pieces and stir-fry until golden.
Add potato and stir-fry until lightly browned then add carrot and stir-fry for 2 more minutes.
Add white pepper and cumin powder. Cover with water (or beer) and add salt to taste.
Simmer for 15 minutes or until potatoes are tender.
Meanwhile cook the flat noodles and refresh in cold water. Or warm the naan bread.
Once the potatoes are just tender, add the tomatoes, peppers and onion.
Simmer for 5 minutes until tomatoes and onion are just cooked through.
Check and adjust seasoning.
Put the noodles or naan bread on a serving platter.
Pile on the chicken and vegetables.
Pour on the rest of the sauce and sprinkle the coriander leaves on top to serve.