Azalina's Mint Chicken Curry

Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.

Toast coconut in a heavy pan on low heat until dark golden brown about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.

Toast coriander cumin and fennel seeds in the pan until aromatic about 1 minute. Set aside.

Puree 2 tablespoons peanut oil toasted coconut coriander cumin and fennel seeds in a blender or food processor. Mix in chilies almonds lemon grass garlic shallots ginger and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.

Heat remaining 2 tablespoons peanut oil in the skillet and stir in star anise cinnamon sticks cloves cardamom pods and mint stems; stir and toast on medium-low heat until aromatic about 3 minutes. Discard spices and retain oil in the pan.

Heat curry paste in the same skillet with the flavored oil over medium heat until hot 2 to 3 minutes. Stir in 1/2 cup water chicken and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside about 10 minutes.

Stir in coconut milk. Bring mixture to a boil turn heat to low and simmer stirring occasionally until chicken is tender and the sauce is thick 1 to 1 1/2 hours.

Stir in reserved chopped mint leaves and lime juice. Season with kosher salt to taste. Cook until the mint begins to wilt 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.