Chicken Curry - Thiru Aunty’s recipe

1 medium sized chicken
2 potatoes,
1 tsp Tumeric
Salt
5 garlic
1 inch of ginger
1 onion, diced
1 stalk of curry leaves
1 green chilli, left whole
1 inch of cinnamon
1 tsp fenugreek
3 cloves
2 cup coconut milk, separated into thin and thick milk
½ cup of curry powder
1 tbsp ground fennel
Juice from ½ a lime

1. Prepare chicken: cut into pieces, wash and leave to drain. Add the salt and tumeric, but you don’t have to mix it in.
2. Prepare potatoes: cut into same size as chicken pieces. Leave it in water.
3. Prepare ginger and garlic: pound in mortar and pestle into a paste. Put it on the chicken.
1. Fry the onion, curry leaves and spices: cinnamon, fennugreek, cloves (cummin, mustard seeds, pepper are optional) in oil till the onion is soft.
2. Add the pieces of chicken with tumeric and salt, pounded ginger and garlic, potatoes.
3. Add the thin coconut milk. Coconut milk is for the best flavour, it can be substituted with milk.
4. Add the curry powder. If you have ground cummin or ground coriander, add this as well for a different flavour).
5. Cook for 20 minutes
6. Check when the chicken is cooked and it tastes well. At the end, add ground fennel, 1 or 2 tbsp thick coconut milk and the lime juice. This is for added flavour, if you are happy when the chicken is cooked, end there.
7. If you didn’t use coconut milk earlier, you don’t have to use it here. Or, if you didn’t use coconut milk earlier, you could use just cream of coconut here.