Chicken Curry

Cuisine: Indian

Ingredients
1/2 pound chicken                                                           2 tablespoons yoghurt
1 teaspoon turmeric powder                                            1 teaspoon chilli powder
1 teaspoon coriander powder                                         1 star anise
2 tablespoons curry powder (garam masala)                  4 small red potatoes
2 tablespoons olive oil/ ghee                                           Salt to taste
2 tablespoons ginger garlic paste                                    2 stocks of coriander leaves
1/2 onion                                                                         1/4 cup lime

1/2 tomato                                                                      

1/2 cup milk    
 2 tablespoons all-purpose flour                                                                 

                                    

For the cashew nut powder
2 teaspoons cumin seeds
2 red chillies
2 pepper corns
2 cloves

4 cashew nuts

Step 1: Grind the cumin seeds, chillies, pepper corns, cloves, and cashew nuts into a fine powder. 

Step 2: If you would like to prepare your own chicken stock, boil the chicken skin in water for about 30 minutes.  

Step 3: Marinate the chicken with yoghurt, lime, chilli, turmeric, coriander, curry and the prepared cashew nut powders and leave it for about 2-3 hours (I left it for 5 hours). 

Step 4: Saute the star anise, onions, tomatoes and the ginger garlic paste in olive oil/ghee. 

Step 5: Add the chicken, stock, milk, and potatoes and let it cook for about an hour. 

Step 6: After letting it cook for an hour, if you would like to thicken the curry, add some flour to the mixture. Add salt to suit your taste. Garnish it with some chopped coriander leaves.

Step 7: Serve hot with chapati or roti. 

Note: Instead of chicken, you can prepare goat curry in a similar way except that you might need to cook goat for close to 3 hours on medium heat.