Recipe:

• Rinse the rice well and soak it in cold water for 15 minutes;
• Wash and dry the chicken fillet, then cut it into 1-centimeter cubes. Coat the cubes in cornstarch. Peel the garlic and ginger, and blend them with oil into a spicy puree;
• Prepare the side dish. Peel and dice the onion, carrot, and celery, and sauté them in butter over medium heat. After 5 minutes, add ground cardamom, a bunch of star anise, and a broken cinnamon stick. Five minutes later, add water (1 cup of rice requires 1.5 cups of water), salt to taste, and add the rice. When the rice boils, reduce the heat to a minimum, cover it with a cloth and a lid to prevent steam from escaping, and cook for 15 minutes. After this time, turn off the heat and let it steam for another 5-10 minutes;
• Make the sauce. Peel and chop the onion, and sauté it until soft in butter. Add whole spices, curry powder, and a paste of garlic and ginger. Now increase the heat, remove excess cornstarch from the chicken, and fry it until a crust forms on all sides over high heat. Salt to taste.
• Mash the tomatoes and add them to the chicken, pour in the coconut cream, and taste for salt;
• Stew for 5 minutes and check the chicken. By this time, the rice should be ready.