Step-by-Step Instructions

1. 1.Prepare Blended Paste

   Add 1 tsp black pepper corn, 1 tsp cumin seeds, 1 tbsp fennel seeds, 4 cloves, 4 cardamom pods, 2 inches cinnamon stick (broken into pieces), 1 nutmeg flower (optional), 1 black stone flower (optional), and 1 petal of star anise into a blender. Then, add thumb-sized roughly chopped ginger, 5 roughly chopped shallots, 8 roughly chopped garlic cloves, 1 spring curry leaves, 1 sliced onion, 1 sliced tomato, 5 soaked cashew nuts (optional), 5 soaked almonds (optional), and 0.5 tsp turmeric powder to the blender. Blend all ingredients into a smooth paste.

2. 2.Sauté Whole Spices

   Heat 5 tbsp coconut oil (or preferred oil) in a pot. Add 2 bay leaves, 1 cinnamon stick, 2 star anise, 2 springs curry leaves, and 1 tsp fennel seeds to the hot oil. Let the spices crackle and sauté for a minute.

3. 3.Cook Blended Paste

   Add the blended paste to the pot. Add 1 tsp salt (this helps to fasten the cooking process). Cook the paste for 2 minutes with the lid on.

4. 4.Add Chicken and Powders

   Add 1 kg chicken (washed with turmeric) to the pot and combine well with the paste. Cover with a lid and let cook for a minute. Then, add 4 tbsp chicken powder or coriander powder and 2 tbsp chili powder (adjust spicy level to preference). Mix well until the chicken is coated with the powders. Add 1 cup hot water and mix. Let the masala/powder cook until the raw smell goes off and the oil separates.

5. 5.Add Potatoes and Simmer

   Add 2 potatoes (cut into 4, with skin, mother style) to the pot. Add 1.5 tsp salt (or to taste) and mix well. Add 3 cups or sufficient hot water. Give it a good mix and let it boil. Cover the pot and let it boil until the potatoes and chicken are cooked through.

6. 6.Final Touches and Serve

   Once the potatoes and chicken are cooked, add 1 green chili and 1 spring coriander leaves. Serve hot with rice.