An appetizer for this cold winter ya! I cooked this curry to keep the heat accompanied with spiced jasmine rice or you can have kinda quick snack curry with prathas altogether. You can buy ready made frozen prathas in the supermarket.This curry requires no coconut milk that s why I love it.

Ingredients ( serves 4 )

• 500g chicken thigh
• 1 tbsp cumin seed,1 tbsp fennel seed, 4 star arnise, 4 few cloves, 4 or 5 cardamon seed(crushed) 2 cinnamon sticks.
• 300ml cooking oil
• 50g garlic, 50gm ginger blend in processor
• 50g large onion rings
• 4 medium size potato, quartered
• 2 large tomato, quartered
• 1 tbsp salt, adding more if necessary
• 900ml water
• 75g meat curry powder, (add more for consistency)
• some curry leaves
• yoghurt (optional)

Method

1. Heat 300ml oil in a wok.
2. Fry cinnamon, star arnise, cloves, cardanmon, fennel and cumin seeds till aromatic.
3. Add onion rings, some curry leaves and tomato, stir for 2 minutes till soft.
4. Add the chicken, garlic and ginger stirring for 2 minute till combine.Then pour in the water and throw in the salt. Let it cook covered for 10 minutes,
5. Next add in the potato and meat curry powder and leave it to cook covered for 15 minutes gently stirring,
6. Lastly add in the yoghurt, give a quick stir till dissolves(optional) and cook for 1 minutes.
7. Served, Voila!