Chicken Kurma

450gm chicken (cut into desired pieces)

190-200g potatoes, cut into desired shapes

80gm/1 medium-size tomato, chopped

55gm Bombay onions, chopped

2 1/3 tbsp Kurma Powder ( I used Faiza Kurma Powder)

2 cups semi thick coconut milk

1 cup of water

1 sprig curry leaf (optional)

To grind into a paste

2/38g green chillies

6 shallots

4 garlic

20g ginger

1 tbsp grated coconut

1 tbsp cashew nuts (soaked in water for 15mins)

1/2 tsp fennel seeds

1/2 tsp cumin seeds

Spices
1 bay leaf
3 cardamom
1in 2 sticks of cinnamon
3 cloves
1 small star anise


Heat oil, add in the spices one by one and saute lightly for a few seconds. Add in chopped onions and saute until onions soften.  Mix in the kurma powder into the grounded ingredients and then add into the spice mix. Stir until aromatic and the oil floats on top. Add in tomatoes, chicken and potatoes. Mix well with the spices. Mix in 1 cup of water and 1 cup of coconut milk. Stir and leave to simmer gently until the potatoes soften. Once the potatoes are three quarter cooked, add in another cup of coconut milk and salt to taste. Cook until potatoes soften. Throw in the curry leaf (optional). Close fire and serve with white rice or briyani.