In a large enough pot or saucepan, heat onions in oil till translucent.
Add the bay leaves, cumin, cloves, aniseed, cardamom and cinnamon and
chilli- flash fry on high heat for 3-4 seconds.
Turn heat down to
Add turmeric and masala and stir, so that it doesn't burn but that
the spice "cooks" for 10 seconds.
The masala is your heat or fire
component of the dish and only you can determine how much or how little
Add the tomatoes and cook for a minute or two.
Add chicken and turn to coat in spicy tomato gravy, for 10 minutes.
Lower heat slightly, if necessary.
Add potatoes, water and salt to taste and partially cover with a lid.
Cook for 20minutes, stirring frequently.
Uncover and cook for 10 minutes or until chicken and potatoes are
done and the gravy has thickened.
If you prefer a thinner gravy add a
little more water and adjust the salt.
Add garam masala and peas during the last 5 minutes of cooking.
Serve with rice, sambals and pickles.
with permission of The Food and The Fabulous.
The Food and The Fabulous’
blog, click here.