I whole chicken (skinned and cut into medium-sized pieces)
About 6 cloves + 1 star anise + 5 cardamoms + 1 cinnamon stick + curry leaves
About 3/4 tsp cumin, 3/4 tsp fennel and 3/4 tsp mustard seeds
Note: When I made this the 2nd time, I used only 1/2tsp instead of 3/4tsp of the above spices. It's up to you.
Make a paste:
Mix 3 tbsp curry powder + 2 tbsp chilli powder + 3/4 tsp turmeric powder + 1 tsp coriander powder with 1 and a half cups water
Blend or pound together: 1 shallot + 3 pips garlic + 1 small piece ginger
2 onions sliced
4 pips garlic sliced
5 slices garlic
1 tomato (cut into wedges)
2 potatoes (skinned and cut into small pieces) Note: To avoid the cut potatoes from discolouring - keep them soaked in a bowl of water. Drain them just before adding into curry.
Tamarind juice (mix 1 tablespoon tamarind with few tbsp water - then strain - use only the juice)
Note: When I made this the 2nd time, I left out the tamarind juice - it was ok.
What to do:
Heat 2 tbsp oil in wok. Put onions and fry for 5 mins. Add garlic and fry for another 5 mins. Add all spices in plus curry leaves. Fry for 5 mins. Remove from oil and set aside.
In same wok, put in curry paste. Stir and let boil - for 5 mins. Keep mixing. Put in chicken pieces and mix. Close lid (over medium flame) and leave for about 8-10mins.
Open lid and add about 1 cup water. Close lid and leave for 10 mins. Mix in between.
Put in ginger slices and 2 tbsp ground ginger, garlic and shallot paste. Add in potatoes. Close lid and leave for 10mins. Mix in between.
Add tomatoes and tamarind juice.Note: You can also add in about 2tbsp coconut milk/santan at this stage if you wish.Mix for 5 mins. Add fried onion mix. Season with 2-3 tsp salt and switch off heat.
When I made it, I found the portion of gravy to be not as much as I wanted. To counter this, I would just add more water.
Also initially, for the fennel, cumin and mustard seed spices - I used 1tsp. I found that this could be lessened. But if spices is your thing, like it is for my other half - then you can stick to 1tsp.
We enjoyed it with bread and also frozen pratha bread (the type you buy in the supermarkets) which you can just pan-fry to warm up.
You can use alot of the same ingredients to make this awesome mutton varuval too.