My Dad's Mix Curry Powder & Nostalgic Chicken Curry

Ingredients

• 8 tbsp Coriander seeds (For the mix powder)
• 4 tbsp Turmeric powder (For the mix powder)
• 2 tbsp Cumin seeds (For the mix powder)
• 2 tbsp Curry powder (Madras or Bolst's; for the mix powder)
• 0.5 cup Vegetable oil (For the curry)
• 3 Onions (Finely chopped)
• 1 tsp Salt (Or to taste)
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• 2 Bay leaves
• 1 inch Cinnamon stick
• 1 Star anise
• 3 Cardamom pods
• 3 tbsp Dad's Mix Powder (From the prepared batch)
• 1 tsp Chili powder (Adjust for heat preference)
• 1 kg Chicken (On the bone, cut into bite-sized pieces)
• 2 Potatoes (Peeled and quartered)
• 2 cup Water (Hot water preferred)
• 0.25 cup Fresh coriander (Chopped for garnish)

Steps

1. 1

   Prepare the mix powder by combining 8 tbsp coriander seeds, 4 tbsp turmeric powder, 2 tbsp cumin seeds, and 2 tbsp of your preferred store-bought curry powder. Grind the whole seeds if necessary or mix the pre-ground powders thoroughly. Set aside.

2. 2

   Heat the vegetable oil in a large heavy-based pot or karahi over medium heat.

3. 3

   Add the chopped onions and salt. Sauté the onions for about 10-12 minutes, stirring occasionally, until they are soft, translucent, and starting to turn golden brown.

4. 4

   Stir in the garlic paste and ginger paste. Cook for 2 minutes until the raw smell disappears.

5. 5

   Add the whole spices: bay leaves, cinnamon stick, star anise, and cardamom pods. Fry for 1 minute until fragrant.

6. 6

   Add 3 tablespoons of the prepared 'Dad's Mix Powder' and the chili powder. Add a splash of water to prevent the spices from burning and cook for 3-4 minutes until the oil starts to separate from the spice paste (bhuna stage).

7. 7

   Add the chicken pieces to the pot. Stir well to coat every piece of chicken in the spice base.

8. 8

   Cover the pot and let the chicken cook in its own juices for about 10 minutes over medium-low heat, stirring once or twice.

9. 9

   Add the quartered potatoes and stir to combine.

10. 10

    Pour in the hot water. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

11. 11

    Taste and adjust salt if needed. Garnish with a generous handful of fresh chopped coriander before serving.

Notes

The mix powder recipe makes more than is needed for one curry; store the remainder in an airtight container in a cool, dark place. For the best flavor, use chicken on the bone as it releases more marrow and gelatin into the sauce.

Nutrition per serving

• main
• chicken
• curry
• South Asian
• dinner
• spicy
• stew