Indian-style Curry Chicken

• 1.5kg chicken
• 4-5 tbsp oil
• 1 Bombay onion, sliced
• 3 green chillies, slit lengthwise
• 3-4 sprigs curry leaves
• 1 tsp mustard seeds
• 6 cloves
• 4-5cm cinnamon stick
• 2 stalks lemongrass, crushed
• 500ml water
• 350ml thick coconut milk
• 250g potatoes, peeled and cubed

Spices – mix together

• 3 tbsp chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp pepper
• 1 tbsp ginger paste

Seasoning

• Salt to taste

Clean chicken well and chop into 10-12 fairly large pieces. Heat oil in a pot and stir-fry mustard seeds, onion, curry leaves, cinnamon stick, cloves, lemongrass and green chillies until fragrant. Add mixed spices and fry over low heat till oil separates.

Put in chicken to mix and stir in potatoes. Pour in water and cook covered, until chicken and potatoes are cooked through and tender.

Add coconut milk and simmer for about 2-3 minutes. Adjust salt to taste. Dish out to serve.