Indian Chicken Curry

Step 1: Heat half the oil in a medium saucepan over a medium-high heat and add curry leaves and mustard seeds and cook, stirring often, for 2 to 3 minutes or until leaves are crisp and transfer to a plate lines with paper towel.

Step 2: Add chicken to pan and cook for 2 minutes or until just browned, remove from pan and set aside.

Step 3: Heat remaining oil in a the same saucepan over a medium heat and add onion and cook, stirring occasionally, for 7 to 8 minutes or until onion softens and starts to brown slightly.

Step 4: Remove half the onion from the pan and set aside and add garam masala to remaining onion and cook, stirring, for 1 minute and then add half the cooked curry leaves mixture.

Step 5: Add coconut milk, combined stock powder and water, potato and cauliflower to the pan and cover and simmer ove3r a medium heat and cook, partially, covered, for 20 minutes or until potato is just tender and then add chicken and zucchini and cook, uncovered for 5 minutes.

Step 6: Divide curry between shallow serving bowls.

Step 7: Combine reserved onion, mustard seeds and curry leaves in a small bowl and spoon a little mixture over curry and serve.