Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Simple and easy, less sautéing and saves time.

• Spicy level can be adjusted according to own preference.

• Adding salt early helps to fasten the cooking process.