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Amma's Chicken Curry

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Equipment

  • Large pot
  • Knife and chopping board

Ingredients
  

  • ½ kg chicken pieces
  • 2 tbsp ginger-garlic paste
  • 2-3 tbsp chilli powder OR meat curry powder
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp chicken stock powder OR vegetable seasoning powder optional
  • 1-2 tsp briyani masala
  • 800ml coconut milk (you can mix 50gm of coconut powder into 800ml of water)
  • 2 potatoes halved
  • corriander/cilantro leaves to garnish
  • salt to taste
  • water (approx. 500ml, but you can adjust this based on the curry thickness you prefer)
  • oil

Spices

  • 2-3 bay leaves
  • 1 cinnamon stick
  • 4-5 cloves
  • 2-3 star anise
  • 4-5 cardamom pods crushed
  • 1 tsp fennel seeds
  • 1 onion finely sliced
  • 4-5 curry leaf sprigs
  • 3-4 red/green chillies halved

Instructions
 

  • Heat up 5 tbsp oil in a pot on a medium-low flame. Keep some curry leaves aside and put in the rest of your set of spices and saute for 2-3 minutes.
  • Add in the potatoes and stir fry. Then, add the ginger-garlic paste and saute until fragrant for a few minutes on low flame. You may add some oil if necessary.
  • Now add in the chicken pieces, turmeric, cumin, chilli powder, coconut milk, and 300ml of water into the pot. Adjust your flame to be medium-high and wait for the curry to boil.
  • Once your potatoes are tender, bring the flame to medium-low and let it simmer for 15 minutes until the rest of your ingredients are cooked through.
  • As the curry thickens, add 200ml of water or adjust as needed depending on your preferred consistency.
  • Add in the salt, briyani masala, and chicken stock powder or vegetable seasoning powder.
  • Let the curry simmer for another 10 minutes on low flame.
  • Add the remaining curry leaves and more water if necessary. Garnish with fresh coriander, mint leaves, and red/green chillies for extra spice.
  • Serve with warm rice, chapati, or bread.