South Indian chicken curry

Serves 8
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1kg/2 1/4lb chicken breast (or thigh, if preferred), diced

150g/5oz red onions, sliced

2 large tomatoes, diced

500g/1lb potatoes, diced

30g/1oz fresh ginger, chopped

5 cardamom pods

2 cinnamon sticks

5 cloves

2 star anise

5 whole black peppercorns

5g/ 1/4oz curry leaves

3 cloves garlic

Curry powder (Babas, available from Sri Lankan or Asian shops, is best)

150g/5oz coconut milk

Salt to taste

110g oil, for frying

Heat oil in saucepan. Add spices and fry for two to three minutes, taking care not to burn. Add onions, garlic, ginger and curry leaves and gently fry for five minutes. Add curry powder and stir well, add 50ml water to prevent burning and cook slowly for two minutes. Add the potatoes and cook for five minutes, adding water if necessary to prevent drying. Add diced chicken meat and cook for a further 10 minutes. Add 500ml water. Gently simmer for 10 minutes, then add diced tomatoes and coconut milk. Cook for a further 10 minutes without lid. Season to taste and serve.