CHICKEN CURRY WITH LENTILS

1 teaspoon mustard seeds
1 teaspoon cumin
1 teaspoon jeera
1 teaspoon aniseed
4-5 cloves
4-5 cinnamon sticks
1 onion, diced
1 tablespoon special mix masala
1 tablespoon Kashmiri curry
curry leaves
½ teaspoon garlic and ginger paste
chicken pieces
potatoes
salt as per taste
1 can tinned lentils or frozen peas

Fry seeds and once it starts popping, add the onion until braised.
Add the masala mix, Kashmiri curry and curry leaves.
Add the garlic and ginger paste as well as the chicken pieces and salt.
Cook until potatoes are soft then add the lentils or frozen peas.
Simmer for plus minus 10 minutes. Add coriander and enjoy.

Photo and Recipe: Elena Kaminaridou Prins