1 kg bone in, skin-on chicken pieces

4 tbsp plain yoghurt

3 tbsp chili powder

2 tbsp meat curry powder, such as Baba’s

1 tsp saffron powder (optional)

3 tbsp cooking oil

1 cinnamon stick

2 star anise

3 cardamom pods

2 large onions, sliced

1 fresh red chili, sliced

1 knob ginger and 4 cloves garlic, blended or pounded into a paste

1 tbsp fennel powder

1 large tomato, cut into quarters

2 large potatoes, cut into chunks

1 sprig curry leaves

1 sprig coriander leaves

1 sprig mint leaves

200ml coconut milk

Salt to taste

15 cashew nuts (about 3 tbsp)

½ cup shredded coconut, fresh or freshly frozen

Water

1. In a large bowl, place the chicken with yoghurt, chili powder, meat curry powder, and saffron powder. Mix well and marinate for at least 30 minutes.
2. In a large pot, heat cooking oil over medium-low flame. Once the oil begins to shimmer, add the cinnamon stick, star anise, and cardamom pods. Fry until the spices darken slightly and become fragrant, about 1 minute.
3. Add in the sliced onions and red chilies. Fry until the sliced onions are translucent, about 3-5 minutes. Add in more oil if the onions stick to the pan, 1 tbsp at a time.
4. Add in the ginger & garlic paste and fry for a further 2-3 minutes. Add the fennel powder and mix well.
5. Add in the tomatoes, potatoes, and curry leaves. Fry for about 3-5 minutes.
6. Add the coriander leaves and mint leaves. Mix well.
7. Then, add the marinated chicken and stir it into the vegetables and aromatics. Pour in the coconut milk and enough water to cover the chicken. Season with salt. Stir well and cover the pot. Let the chicken cook, about 20 minutes or so.
8. Meanwhile, in a dry pan, fry the cashew nuts and shredded coconut without oil until fragrant, about 2-3 minutes.
9. Remove the nuts and coconut from the pan and blend in a spice grinder or food processor with a splash of water until it becomes a smooth, thick paste.
10. Once the chicken and potatoes are cooked, add the cashew nut-coconut paste and stir.
11. Turn the heat down to low and simmer the curry for an additional 3-5 minutes before serving.