Periamma's Malaysian chicken curry

Ingredients:

Chicken pieces
1 onion
2 tomatoes cut
Curry leaves
3 large potatos cut into quarters
Mixed spices - 1 cinnamon stick, 1 cardamon, 3 starnise and 7 cloves
1 tsp fennel seeds
Pounded mixture - 5 cashew nuts and 3 candle nuts
Masala mixture - In a bowl, mix 2 tb mutton masala, 2 tb fish masala, 2 tsp ginger garlic paste and
                            some water
1 cup water
Salt for taste

Method:

1) In a pan of about 2 tsp oil, add the chicken pieces and fry them lightly. The fried chicken should be
    pale white.
2) Add about 3 tb of oil in a pan. When the oil is hot, add mixed spices and fennel seeds and saute
    well.
3) Add onion and saute well.
4) Add curry leaves.
5) Add pounded mixture and masala mixture. Saute well.
6) Add about 1 tsp salt. Add a bit more if you find that the mixture lacks salt. Saute well for about 5 -
    7 minutes.
7) Add the potato pieces and tomato pieces and mix well for about 3 minutes.
8) Add 1 cup water. Mix them well.

Ingredients

9) Transfer the mixture into the pan that contains the fried chicken. Let the whole chicken curry cook
    under medium flame boiling for about 20 minutes until the potato pieces becomes soft.



Chicken Curry