A rich and complex chicken stew from Goa, in southwestern India. Made with coconut milk and a wide range of aromatic spices.
In a small bowl place the spices and mix thoroughly.
First, crush the cardamom pods. Next, cut a rectangular piece of cheesecloth about 12"x 6". Place the star anise, cinnamon stick, and the crushed pods. Fold over a couple of times, and tie on the ends with kitchen twine.
Cut chicken breast into 1" pieces, and place in a glass dish. Sprinkle with cornstarch, then add in the spice mixture, and toss to evenly cover. Place in the refrigerator for about 30 minutes.
Next, on medium heat, heat oil in a braising pan and add chicken. Cook, for about 5 minutes, turning frequently. Next add the onion and the garlic, and cook for an additional 5 minutes.
Toss in the tomatoes and the jalapeno pepper. Add the pod mixture.
Reduce heat, cover, and cook for an additional 10 minutes.
Serve with naan bread and basmati rice.