Chicken Curry

1 medium roaster chicken

3 medium potatoes

1/4 cup Vegetable oil for cooking

1/2 tbs tumeric powder

1 heaped tbs mixed powder

1 heaped tbs curry powder

1 tbs jeera powder

1/4 tbs coriander powder

to taste Black pepper

to taste Salt

1 tbs ginger & garlic paste

1 medium + 1 large onion

Garam masala

2 whole bay leaves

1 large cinnamon sticks

2 cloves

2 cardamom pods

Cut Chicken into desired pieces. Wash and drain thoroughly. Cut medium potatoes into 4 slices.

Chop onions, garlic and ginger into small pieces.

Place oil into a pot on medium flame. Add garam masala ingredients

After a minute, add garlic and ginger and stir until golden brown.

Add onions and turn flame on high heat and cook until mostly brown. Lower the heat and add lid until it becomes soft and tender

Add (2 pinches of) salt and pepper to taste, all the spices (listed in ingredients). At this point, put the flame high and cook for 1-2 minutes and then add few drops of water.

Once stirred, place lid on and cook between 9-11 minutes on low heat

Once masala spices has turned dark, add your chicken and stir well. Cover once again until the water gets absorbed and evaporated. Cook on medium heat.

Add cut potatoes and continue to cook for 7-8 minutes, until half soft.

Add more water (up to 1.5 cup) and make sure it cooks well into the chicken and potatoes for 10-12 minutes.

Once cooked and half of water has evaporated, garnish with coriander and you have finished.

Serve with boiled rice, paratha’s or alone.