This is another very tasty chicken curry dish from Indian recipes. Great to go with white rice and cucumber pickle.
1 kg chicken,cut into small sizes
3" cinnamon stick
2 star anise
2 sprigs curry leaves
2 pieces sawtooth coriander, sliced
1 tbsp garlic, pounded
1 tbsp ginger, pounded
1 onion, chopped
1 tomato, chopped
2 potatoes, cut into cubes
2 cups water
1 tsp salt, or to taste
4-5 tbsp oil
4 heaped tablespoon curry powder
1/2 tbsp tandoori mix powder
1 tbsp chili powder
1 tbsp garam masala powder
1 tsp ground cumin
Heat oil. Fry cinnamon stick, star anise, cloves, curry leaves and sawtooth coriander leaves over low heat till fragrant, about 1 minute.
Add pounded garlic and ginger, fry for about 30 seconds, then add in the onions and tomato. Stir for about 2-3 minutes.
Add in the spices, stir for about 15 seconds. Pour in half a cup of water, stir till evenly mixed.
Stir in chicken pieces and salt, stir till chicken is evenly coated with spices. Pour in the remaining water, stir, cover and let boil for 5 minutes. Test for salt.
Add in potatoes, and if curry appears dry, add about 1/4 cup of water or to desired consistency. Let simmer, stirring occasionally, till chicken is cooked and the potatoes are tender. Curry should be fairly thick with some gravy.
Garnish with thinly sliced sawtooth coriander. Serve with hot white rice.