2 lbs chicken, cut into pieces
1 lb potatoes, diced into big pieces
2 tbsp. oil
1 medium size onion, chopped
1 small size tomato, chopped
2 pinches garam masala (or you can add cinnamon stick and cloves)
Few curry leaves
Grind into a fine paste:
6 tbsp. chopped coconut
1 tsp. khus-khus seeds (poppy seeds)
5 cashew nuts
2 tsp. roasted chana dal
4 green chilies
1 tbsp. coriander powder
1 inch ginger
1 tsp. aniseeds (sounf)

Chicken Potato Kurma

1. Mix the chicken pieces, potato pieces and half of the onion in a sauce pan, add the ground paste and 3 cups of water. Sprinkle some salt and cook it until soft with the lid on.
2. Take out the lid off, reduce the heat and season it with all the other ingredients and allow it to boil.
   When it is thicker, remove it from the heat.
3. Serve it with any rice, chapathies, idlis, dosas, biryani, etc.
   Serves: 6
   Preparation time: 30 minutes