1kg Chicken
4 tsp unroasted chillie powder
3 tsp roasted curry powder
1/2 tsp turmeric powder
1 tsp pepper
1/2 tsp of mustard cream/ground seeds
1 small garlic, chopped to make a paste
1 inch piece ginger root, chopped
1 medium sized onion, chopped
1 medium sized tomato, squashed
3 small sized potatoes / 2 medium sized potatoes
1 1/2 tbsp of vegetable oil (any oil used for cooking except olive oil)
lime size ball of tamarind
1 chicken soup cube crushed ( i use Knorr)
100 ml of water
1/2 pieces of lemongrass
1 tbsp of coconut vinegar
salt to taste

Wash chicken thoroughly and cut into pieces of a medium size.
Wash and peel the skins of the potatoes and cut into small sized pieces.
Take a pot (a pottery pot would be the best) and heat it under low heat.
Add oil and once the oil is heated, add the chicken and the potatoes and stir fry in low heat.
In 5 minutes add the chopped garlic, ginger and onion.
You could take a fork and poke into the cooking chicken to make tiny holes so the spices will easily absorb to the chicken pieces.
In another 5 minutes add lemongrass, pepper, soup cube, mustard, chille, turmeric and curry powder and mix with a large spoon.
Close the pot and let it fry.
When the oil is absorbed add the vinegar, salt and the squashed tomato and mix.
Add the water if you need a little gravy along with the tamarind and stir.
When stirring use a large spoon and be careful not to break the chicken or the potato pieces.
Cover the pot and let the curry boil for about 20 minutes.
Serve hot with rice/noodles.

P.S: If you need the curry to be even more spicy, add kochchi (spicy chilly) cut in half. If you need it to be less spicy, omit the chillie powder completely and add cut green chillies instead.