Chicken Curry






800gm chicken, cut into desired pieces
2 large potatoes, deskinned, and cut into 4 or 5 parts
1 medium-size tomato, sliced into a few parts
2 cups medium thick coconut milk
1 medium-size onions, chopped fine
1 lemongrass, bottom part only
1 curry leaf
salt to taste

Ingredients A
2in cinnamon stick
3 cardamom
1-star anise
4 cloves
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1 curry leaf


Ingredients B
(grind into a paste)
2 medium-size onions
2 in ginger
4 garlic

Ingredients C
(mix the powders with water and keep aside)
1 1/2 tbsp heaped chili powder
2 tbsp heaped chicken curry powder
1/4 tsp cumin powder
1/4 tsp fennel powder
1/2 tsp turmeric powder



In a wok, heat 1/2 cup oil, then add in ingredients A, stir for a while, then add in chopped onions, Saute until onions turn brown.
Then add in Ingredients B, saute until fragrant and oil floats, then add in Ingredients C. Stir until the spices are well combined. Add oil if the masalas are too dry to stir. Stir for a few minutes, then add in lemongrass, tomatoes and stir further. Mix chicken and potatoes. Stir to combine. Pour about 1 1/2 cup water and leave to simmer for 4 mins. Then add coconut milk and stir.Leave the gravy to simmer gently. Close lid. Cook until potatoes are soft. Then add salt to taste. Simmer until the required gravy is obtained. Throw in curry leaf, give a stir and close fire. Serve with rice.




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