Ingredients: 

• 1 chicken, cut into small pieces (skin removed)

• 1 large onion, sliced

• 5 cloves of garlic, bruised and left whole

• 3 cm ginger, bruised and left whole

• 3 sprigs curry leaves

• 1 tomato, chopped

• 2 red chillies, halved

• 1 bunch of coriander leaves, roughly chopped

• 3 potatoes, quartered

• 1 tbsp turmeric powder

• 4-5 (heaping) tbsp kurma spice powder

• 2-3 cups water

• 1/2 cup coconut milk / milk

• Salt & pepper to taste

• 2 tbsp ghee / oil

• 1 stick cinnamon

• 2 star anise

• 5 pods cardamom 

• 4 cloves

• 2 bay leaves

• 2 tsp mixed spice (mustard, cumin, fenugreek and fennel)

Method:

1. Heat some ghee in a pot, and temper the spices till fragrant. Add the onions, garlic, ginger, curry leaves and cook till soft. Now add the chicken, turmeric and kurma spice powder.

2. Cook till the spice powders are toasted, then add water. Let it simmer for five minutes before adding the tomatoes, chili and chopped coriander leaves. Season to taste.

3. Continue simmering for ten minutes then throw in the potatoes and coconut milk. Under low heat, gently simmer till the curry is thick and potatoes are cooked