Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a bowl, combine 1 kg (2.2 lbs) chicken (bone-in, skin off, cut into parts) with 4 green cardamoms, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 3 teaspoons coriander powder, 2 teaspoons ginger garlic paste, and 1/4 cup oil. Mix thoroughly to coat the chicken.

2. 2.Sear the Chicken

   Heat a large skillet or pan over above medium heat. Add the marinated chicken to the pan. Cook for about 6 minutes, turning the chicken pieces over every couple of minutes until lightly browned on all sides.

3. 3.Add Vegetables

   Add 1 cup of sliced onion, 5 whole fresh chilies (or to taste), and 3-4 cups of chunky cut potatoes to the pan. Mix everything well with the chicken. Cook for 3 minutes on medium-ish to slightly above medium heat, stirring occasionally.

4. 4.Simmer with Water

   Pour 3 cups of water into the pan. Stir to combine. Maintain the current heat and let it simmer for about 5 minutes, stirring every now and then. This helps the potatoes start cooking.

5. 5.Add Coconut Milk

   Add 2 cups of coconut milk to the curry. Stir gently. Reduce the heat to a simmer. Continue to cook for another 5-6 minutes, or until the potatoes are tender and the curry has thickened to your desired consistency, stirring occasionally.

6. 6.Final Check and Serve

   Check the curry for salt and adjust if necessary. Turn off the heat. Optionally, garnish with fresh cilantro or a sprinkle of garam masala. Serve hot with bread or rice.