In a vessel, add the coconut oil and ghee along with the slit green chilly and place it on medium flame
Once the oil becomes hot, add in all the dry whole spices i.e 2 Green Cardamom, 2 Cloves, 1 inch Cinnamon, 3-4 Pepper corns and 1/4 Star Anise
Once the Spices start releasing its aroma, add in the cut onions and tomatoes, mix it well, and let it sauté on medium low flame. Cover the vessel
Once the onions start turning translucent, add in the ginger garlic paste and mix it well
Once the raw smell of the ginger garlic paste reduces, add the masala paste and give it a stir
Add 1 cup water into the mixer in which the masala was ground. Give it a nice mix and add 1/2 cup of that water to the curry, increase the flame to medium and let the curry cook
Add in the Maggi cube if using
Let the remaining water be inside the mixer.
To that we add 3 table spoons of fresh grated coconut. Rotate the mixer and make a fine paste of the coconut
Take a bowl and place a fine net wide Strainer or Muslin cloth over it and pour the ground coconut into the strainer/muslin cloth
Extract 1 cup of Fresh Coconut Milk out of the ground coconutNote: You may have to extract the coconut milk twice Add the Coconut Milk into the boiling curry
Add the Curry Leaves to the curry and give it a stir. Let it boil with the vessel covered. Increase flame a little
After 10 minutes, Add the Chicken and the Potatoes. Give it a stir and cover the vessel
Let the curry boil for about 15-20 minutes and then check if the potatoes and chicken are cooked. You can add more water here if you like a thinner curry
Once the Potatoes are cooked, take off the lid and turn the flame to high, allow the curry ti boil for 2-3 minutes on high flame and turn off the flame
We're now ready to dunk into this luscious Green Chicken Curry😋😋😋It goes well with plain white Rice, Pulao, Bread or Poiee. Yummmm!