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1
Heat oil in a wok and add the whole cloves, peppercorns, cinnamon stick, bay leaves and curry leaves.
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2
Wait for the curry leaves to spatter and then add the fresh ginger garlic paste.
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3
After two minutes add the onion and tomato paste, and cook till it changes color and starts sticking to the pan.
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4
Add salt and turmeric and stir.
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5
Then add the chicken and potato to the wok and stir till the chicken turns translucent.
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6
Add the red chilly powder, cardamom powder, cumin powder and stir.
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7
Then add water and close the lid and keep the gas mark on medium.
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8
After 10 minutes, open the lid.
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9
By now the water should have evaporated by half.
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10
Then add the coconut milk and stir.
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11
Close the lid and cook till the chicken is well cooked.
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12
Add fresh coriander and mint before serving.
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13
Along with a wedge of lemon.
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14
Happy Cooking!
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15
:)
