CHICKEN & MARINADE:

2 whole chicken legs, separated into 2 thighs and 2 drumsticks

1 ½ tbsp meat curry powder

1 tsp turmeric powder

½ tbsp chilli powder

1 tbsp ginger-garlic paste

1 stalk curry leaves, destemmed

TO COOK:

2 tbsp cooking oil

1 tbsp ghee

1 cinnamon stick

1 tsp fennel seeds

2 cloves

3 cardamom pods

1 star anise

1 stalk curry leaves, destemmed

2 large red onions, sliced thinly

4 garlic cloves, sliced thinly

3 large dried red chillies, broken in half 

¾ tbsp coriander powder

1 tbsp ginger garlic paste

Salt to taste

1 large red chilli, sliced thinly

1 tomato, sliced into eighths

2 ½ tbsp meat curry powder

625ml hot water

2 potatoes, peeled and sliced into eighths

2 cili padi, slit in half lengthways (optional)

150ml coconut milk

TEMPERING:

½ tbsp cooking oil

1 tbsp ghee

1 large red onion, sliced thinly

3 large dried red chillies, sliced thinly

1 stalk curry leaves, destemmed

1. Marinate the chicken pieces in the marinating ingredients for at least 30 minutes.
2. When ready to cook, heat up a pan over low heat, then add 2 tbsp of cooking oil and 1 tbsp of ghee. 
3. Once the fats have melted and begin to shimmer, add in the cinnamon sticks, fennel seeds, cloves, cardamom pods, and star anise. Fry the spices for about one minute, then add in the curry leaves, 2 sliced onions and sliced garlic. Turn the heat up to medium.
4. Add in the dried red chillies and saute for about one minute before adding the coriander powder. Stir in 1 tbsp of ginger-garlic paste along with some salt to taste.
5. After about 30 seconds, add in the sliced red chilli and tomatoes. 
6. Once the onions become translucent (about 10 minutes or so), add the marinated chicken and turn the heat up to high. Stir well and cook the chicken for about 5 minutes until the chicken turns white.
7. Lower the flame to medium and add the 2 ½ tbsp of curry powder. Stir well. Cover the pan and cook on medium heat for about 5 minutes. Check regularly to make sure the bottom is not burning. If things look a little too brown, add a little bit of water and continue cooking.
8. After about 5 minutes, add in 625 ml hot water along with the cut potatoes. Stir well and continue cooking over medium heat until the potatoes are cooked. Stir occasionally to make sure the bottom is not burnt and add the cili padi (if using) at this stage.
9. Once the potatoes and chicken are cooked through, check the seasoning for balance and adjust accordingly. Add the coconut milk and simmer for a further five minutes.
10. Meanwhile, heat up a separate small pan on medium heat for tempering. Add ½ tbsp of cooking oil and 1 tbsp of ghee.
11. Once the fats have melted and begin to shimmer, add 3 sliced dried red chillies.
12. After about a minute, add 1 sliced large red onion and stir fry until it begins to brown. Then add the leaves from 1 stalk of curry leaves and sautee for a further 30 seconds.
13. Turn off the stove for both the tempering pan and the curry pan. Pour the tempered ingredients over your curry, including the oil and ghee. 
14. Serve warm.