Chicken Curry with Peas and Potatoes

1. Start by dry roasting the whole spices: 1 tsp black peppercorns, 1/2 tsp coriander seeds, 1/2 tsp jeera seeds, 1 tsp fennel seeds, 1 tsp fenugreek seeds, 4 green cardamom pods, 3 cloves, and 1 cinnamon stick.
2. Keep the heat low and stir often for about 2 to 3 minutes until fragrant.
3. Let them cool slightly, then grind them in a coffee grinder to a coarse mix, not too fine.
4. You can substitute with a good-quality pre-ground mix in a pinch if you do not want to roast the real spices, but the best taste will come from the real spices.
5. Heat enough coconut oil to lightly coat the bottom of a large pot over medium heat.
6. Add the 2 chopped onions, 1 bay leaf, 1 star anise, and 3 slit chili.
7. Cook for about 8 to 10 minutes, stirring now and then, until the onions are soft and just starting to colour.
8. Add the freshly ground spice mix and cook for another 2 minutes, stirring so it doesn’t catch. Then add 3 tsp Kashmiri chili powder, 1 tbsp curry powder, 1 tsp coriander powder, 1 tsp of the jeera powder, and 1 tsp turmeric powder.
9. Splash in a bit of hot water so the spices don’t burn, and stir everything together.
10. Add the 2 grated tomatoes, 2 tbsp tomato paste, and 1 1/2 tsp kosher salt.
11. Let this simmer for about 5 minutes until slightly thickened and the oil starts to show a bit on the surface.
12. Add the chicken pieces and mix well so they’re fully coated in the masala.
13. Stir in the 1 tbsp ginger garlic paste and the sprig of curry leaves.
14. Cover and cook on medium heat for about 20 minutes, stirring occasionally, until the chicken is mostly cooked and the gravy has thickened.
15. Add the halved potatoes along with about 1/2 to 1 cup of hot water, depending on how much gravy you like.
16. Lower the heat and simmer for 20 to 25 minutes until the potatoes are fork-tender.
17. Stir in the 1 1/2 cups frozen peas, 1 tsp garam masala, remaining 1 tsp jeera powder, and the chopped coriander.
18. Simmer uncovered for another 10 to 15 minutes until everything comes together, and the gravy reaches your preferred consistency.
19. Taste and adjust salt if needed. Garnish with extra fresh coriander before serving.

Useful tips and suggestions

1. The best substitutes for Mother-in-Law (MIL) masala, a hot South African-style curry powder, are Vindaloo curry powder, a mix of hot chili powder and Garam Masala, or a homemade blend of paprika, coriander, turmeric, and cumin
2. Can I use boneless chicken? Yes, you can use whatever you prefer
3. What can replace curry leaves? The best substitutes for curry leaves are lime zest (or lemon zest), kaffir lime leaves, and bay leaves, combined with basil, as they mimic the distinct citrus-herbaceous flavor. For texture or aroma, you can use lemon balm, fresh basil, or chopped cilantro.
4. How thick should the gravy be? This is totally up to you and your personal preference.