2 lb boneless chicken pieces half to 3/4 inch cubes
3 onions peeled and cut into half to 3/4 inch size
1 tbsp cinnamon powder
1 tsp cloves powder
10 whole dried red chili
5 potatoes medium sized
1/2 cup oil
1/2 cup butter, slightly salted
1 cup water
1/2 tsp mustard seeds
Salt to taste

Fried Chicken

1. Mix the chicken, salt, onion, chili, cinnamon, cloves and water in a non-stick pan.
2. Cover and cook the mixture for about 1 hour (or until cooked well) on top of the oven.
3. Once it is cooked, separate the chicken pieces to the bowl keeping the onion and chili in the pan. Make a coarse paste out of the cooked onion and chili by mashing it in the pan with a large spoon
4. While the chicken is being cooked, boil the potatoes in water until it can be peeled with hand and slice the peeled potatoes into 1/8 inch thick slices.
5. In a non-stick frying pan, heat the oil and butter, fry the potato slices in the oil/butter until they turn medium brown. (You may need to sprinkle a little salt, while frying, to make it more tasty. Fry all the potato slices in 2-3 turns.
6. Once the potato slices are fried, use the remaining oil to simmer the mustard seeds first and then adding curry leaves.
7. Add the cooked chicken pieces and fry for 2-3 minutes. After they turn brown, add the onion/chili paste, mix thoroughly and cook for about 5 minutes.
8. Add the fried potatoes to this and lower the heat and cook for another 5 minutes.
9. Serve hot with rice.