Cornish Chicken Curry

Ingredients

• 1 kg cornish chicken (cleaned and cut)
• 1/4 cup vegetable oil
• 1 large onion (finely siced)
• 1 cinnamon stick
• 2 bay leaf
• 1 star anise
• 2 sprigs curry leaf
• 1 tablespoon ginger garlic paste
• 4 tablespoon masala (see note 1)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1/2 teaspoon fennel powder
• 1 teaspoon garam masala
• 2 roma tomatoes (skin removed and blended. See note 2)
• 1&1/2 cup hot water
• 4 small potatoes (peeled and cut into 4 pieces)
• salt

Instructions

1. 1

   Heat the oil in a large pot on medium heat. Add the cinnamon stick, star anise and bay leaf. Fry for a few seconds until fragrant

2. 2

   Add the onion and curry leaf. Saute the onion until golden brown

3. 3

   Add the ginger and garlic paste, fry for 30 seconds or until the raw smell disappears

4. 4

   Add the chicken, all the ground spices and the masala. Mix well and allow it to fry on a low heat for 5 minutes. You can add a few drops of water to prevent it from burning, if required.

5. 5

   Add the tomatoes and allow to simmer on a medium to low heat for 10 minutes

6. 6

   Add a cup of water, cover and simmer on a low heat for about 1 hour

7. 7

   Add the potatoes, season with salt. Mix well. Add another half cup of water and simmer for another hour or until the potatoes are soft and tender

8. 8

   Garnish with coriander. Serve with rice and a carrot salad or some roti