Step-by-Step Instructions

1. 1.Prepare Chicken with Turmeric

   Take 1 kg of chicken thighs and coat them thoroughly with 1 teaspoon of turmeric powder. Mix well using tongs to ensure even coverage.

2. 2.Prepare Rice

   Rinse 2 cups of basmati rice until the water runs clear. Drain the rice and transfer it to a pot. Cook the rice using the absorption method.

3. 3.Sauté Onions and Spices

   Finely chop 1 large onion. In a large pot, heat 2-3 tablespoons of cooking oil. Add the chopped onion, 1 tablespoon of cumin seeds, 1 teaspoon of crushed red pepper flakes, 2-3 small cinnamon sticks, 5-6 green cardamom pods, and 1 teaspoon of mustard seeds. Sauté until the onions turn brown, which will give the curry a good flavor and color.

4. 4.Add Chicken, Potatoes, and Liquids

   Add the turmeric-coated chicken pieces to the pot. Cut 500g of potatoes into 3 cm bite-sized pieces and add them to the pot. Pour in 1.5 cups of water and add 1 can of whole peeled tomatoes. Stir everything together well.

5. 5.Simmer the Curry

   Place a lid on the pot and bring the curry to a gentle boil. Let it simmer for approximately 15 minutes, or until the potatoes are tender.

6. 6.Season and Finish the Curry

   Remove the lid from the curry. Taste the curry and season with salt and black pepper to your preference. Roughly chop 1 small bunch of fresh coriander and stir it into the curry just before serving.

7. 7.Serve

   Serve the chicken curry hot on a large white platter, accompanied by the fluffy basmati rice.