Chicken cooked with a Tamilian/generalized Malaysian-Indian influence.
Basmati rice (Z Reserve).
Finely chopped small yellow onions, chopped smashed garlic, peanut oil, soften/brown lightly; fresh Murraya koenigii leaves (trimmed, washed); ground coriander seed, ground cumin seed, ground turmeric, ground "extra hot" chili powder (unknown variety), whole (semi-dried) green cardamom pods, dried bay leaves, stir around on medium-low heat, extra oil added; some water added, stirred/let sit/etc; chicken thighs, chopped into pieces, sea salt, some jaggery (வெல்லம்), stirred around/let sit on medium-low heat; water added to just cover, bring to boil, reduce to simmer, cook for a while; halved skinned potatoes (Klondike Rose) added in, followed a little while on by de-seeded fresh hot long green chillies; seasoning adjusted, simmer along till the oil "breaks" (separates at the top) plus a while more. Let rest for a while before serving on rice.
Plus simply-sautéed finely shredded green cabbage (no pic).
