5 cloves

3 star anise

One and a half cinnamon sticks

8 cardamom pods

2 curry leaves

10ml chilli paste

6 shallots or small onions

5 cloves garlic

1 root ginger, peeled

30ml curry powder, mixed with a little water to form a paste

6 chicken thighs

6 chicken drumsticks

400g can coconut milk

Tamarind juice to taste

2 potatoes, peeled and cut into wedges

Heat some oil in a pan and cook the spices and curry leaves together for about 3-5 minutes, stirring all the time.

Add the chilli paste. Blend the shallots, garlic and ginger together to a fine paste, then add to the spice mixture. Stir until fragrant, about 2-3 minutes.

Stir in the curry powder and cook for a further 2 minutes. Add the chicken, coconut milk and tamarind juice to taste.

Add the potatoes and cook until tender, about one and a half hours.