Step-by-Step Instructions

1. 1.Prepare the Green Paste

   Add 10-12 spicy green chilies, 3 large green chilies, 3 cloves of garlic, 1 inch of ginger, 2 cups of coriander leaves, 2 cups of mint leaves, 4 tablespoons of yogurt, and 1/2 cup of water to a blender. Blend until a smooth green paste is formed. Set aside.

2. 2.Sauté Whole Spices and Shallots

   Heat 2 tablespoons of cooking oil in a pot over medium heat. Add 1 cinnamon stick, 2 cloves, 1 star anise, and 1 cardamom. Sauté for a few seconds until fragrant. Then, add 6 sliced shallots and cook until they become translucent.

3. 3.Add Cumin Seeds and Chicken

   Add 1 tablespoon of cumin seeds to the pot and sauté for about 1 minute. Next, add 1 kg of chicken pieces. Cook, stirring occasionally, until the chicken releases its water and changes color, indicating it's partially cooked.

4. 4.Incorporate Green Paste and Season

   Pour the previously blended green paste over the chicken in the pot. Stir well to ensure all chicken pieces are coated evenly. Add salt to taste and 1 tablespoon of crushed black pepper. Mix thoroughly.

5. 5.Simmer the Curry

   Reduce the heat to medium-low. Cover the pot and let the curry simmer for approximately 15-20 minutes, or until the chicken is tender and fully cooked, and the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

6. 6.Add Curry Leaves and Tomato

   Once the chicken is tender, add 2 sprigs of curry leaves and 1 medium-sized tomato, cut into wedges, to the pot. Gently stir them into the curry.

7. 7.Garnish and Serve

   Finally, add 1/2 cup of fried shallots and 1 sliced red chili for garnish and extra flavor. Give it a final gentle stir. Turn off the heat and transfer the Green Chili Chicken Curry to a serving dish.