Podimas Chicken Masala

600gm chicken breast, cut into small pieces
2 tbsp chicken curry powder
1 tsp garam masala
2 tbsp chili powder
2 tsp turmeric powder
1 medium size tomato, chopped
1 medium-size onion, chopped
2 in cinnamon stick
1 bay leaf
2 cardamom
3 cloves
1-star anise (break into parts)
1/2 tsp cumin seeds
1/2 tsp fennel seeds
2 sprigs curry leaves
some chopped coriander leaves
salt to taste


Grind into a paste
2 medium-size red onions
2in ginger
4 nips garlic
3/4 tsp cumin seeds
3/4 tsp fennel seeds
1 tsp black pepper seeds
1/4 of a nutmeg
1/4 tsp kas-kas(optional)
2 cardamoms
2 cloves
2 small parts of star-anise






Marinate the chicken pieces with some turmeric powder. In a wok, heat about one of cup oil.
Once the oil is slightly hot add in the chicken pieces. Leave to cook just to entangle the chicken pieces for about 4 to 5 mins. Dish out.  In a bowl, mix chicken curry powder, garam masala, chili powder and turmeric powder with the ground paste. Keep aside.

In a wok, heat 5 to 6 tbsp oil, throw in cinnamon stick, bay leaf, cardamom, cloves, star anise and saute slightly. Add in cumin and fennel seeds and stir a bit. Add in chopped onions and saute until aromatic. Then mix in the ground paste and stir well. Cook until aromatic. If need, add more oil so that the masalas do not burn. In between add in chopped tomatoes, cook in a low fire the masalas until oil floats on top. At this stage, mix in the chicken pieces with the masalas. Throw in some curry leaves and chopped coriander leaves. Stir well. Add in salt to taste. Leave to cook until the masalas are well coated with the chicken. Once the dish is slightly dry, throw in the rest of the chopped coriander leaves and curry leaves. Dish out and serve with rice.