Homemade chicken curry

Ingredients

• Chicken (chicken meat): 1 kg
• Small, peeled apples: 4-5
• Two hard-boiled eggs
• 3 chopped onions
• Three whole onions (without the skin)
• 2 tablespoons of grated ginger
• 4 tablespoons of finely chopped Allium sativum (garlic)
• Plain yogurt: 3 tablespoons
• Sunflower oil paint: 7 tablespoons
• Cajm and nutmeg from Kashmir: 3 teaspoons
• Yellow spices: 1/2 teaspoon
• 5-6 dried hot peppers
• Five small star anise sticks
• Star anise cloves: 8 pieces
• Star anise cloves: 12
• Two leaves of tej (or tea leaves)
• One-quarter of a bunch of saffron and half a bunch of saffron
• Cilantro spices and seeds: 2 teaspoons
• To taste

First, thoroughly wash and clean the chicken, then drain it.

Next, in a large bowl, combine the meat with 1 tablespoon of grated ginger, 2 tablespoons of chopped garlic, 2 tablespoons of Kashmiri red chili powder, 1/2 tablespoon of turmeric powder, 3 tablespoons of yogurt, 2 tablespoons of sesame oil, and salt to taste.

Mix thoroughly.

Cover the mixture and let it rest for at least 40 minutes.

In a pan, gently toast the dried chili peppers, small cardamom pods, bay leaves, turmeric, ginger, cloves, mustard seeds, and a tablespoon of cumin and cilantro until they are lightly browned.

Remove from the heat and allow to cool.

Next, mix or grind into a fine powder.

In a pan, heat 4 tablespoons of oil paint, then add a pinch of salt and turmeric.

Fry the peeled apples and hard-boiled eggs until they are lightly golden, then set aside.

Then, add the chopped garlic, cardamom, and cloves.

Reheat the remaining oil paint until the aromas are released.

Then add the chopped onion and the whole onion, and cook them for about 2 minutes, until they are lightly browned.

Once the fried onions are cooked, mix them well with chopped ginger and garlic.

Next, add the pre-mixed spices and the remaining Kashmiri chili powder, and cook everything for a few minutes.

Marinate the meat in a mixture of spices.

Thoroughly mix the meat with the spices, then add the French-style potato chips.

When the meat starts to release its fat, reduce the heat and cover for 10 minutes to allow it to simmer.

Once the lids have been removed, place the hard-boiled eggs in a dish.

Then, cover and let simmer over low heat for another 5 minutes, so that the flavor of the broth also penetrates the eggs.

Once the meat and apples are cooked through and the sauce is well-coated, turn off the heat.