Chicken Curry

Ingredients for 4 servings:

• 10 carnations
• 4 cardamom pods
• 2 cinnamon sticks, chopped
• 3 star anise
• 3 bay leaves, Indian
• 1 tbsp cumin
• 1 chili pepper(s), dried
• 50 g cashew nuts
• 5 garlic cloves
• 6 curry leaves, fresh
• 1 handful of coriander leaves
• 1 handful of mint
• 4 onions
• 50 g garlic paste with ginger
• 3 tomatoes
• 4 m.-sized potatoes
• 1 chicken, cut into pieces (approx. 1 kg)
• 1 tbsp garam masala
• 4 tbsp chicken masala
• 250 ml coconut milk

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Heat oil in a pan and briefly fry the cloves, cardamom, cinnamon pieces, star anise, bay leaves, cumin seeds, dried chili, and cashew nuts. Then add the crushed garlic cloves, curry leaves, roughly chopped coriander, and mint, and continue frying over medium heat. Next, add the chopped onions and continue frying until golden brown. Then add the garlic and ginger paste and continue frying, stirring in the diced tomatoes as it starts to dry out. Now add the diced potatoes. Increase the heat to high and after about 4 minutes, add the chicken pieces. Fry for another 2-3 minutes. Add the garam masala and chicken masala, mix well, and fry for another 4 minutes. Now add water, depending on the desired consistency, and simmer for 10-15 minutes. When the meat is cooked, add 250ml of coconut milk. Simmer for another 5 minutes and serve garnished with fresh mint and coriander!