This is my favorite curry recipie. I got it some 45 years ago, when fresh spices were not available in North Europe, and I have over the years tried to substitute with fresh garlic, ginger and chilie, etc, but it's hard to estimate the amounts. I suppose it should be called Chicken i curd, since that is what it is, but we never called it anything but chicken curry.

Use a wide pot with thick bottom. Fry the sliced onions in oil until soft and glazy. Lower the heat.

Add the ground spices and salt and continue to fry on low heat a few minutes until the aniseed smell is less intense.

Add yoghurt and chicken pieces. Put on a lid and let the curry cook slowly until the chicken is almost done. If the curry tends to stick to the bottom, add a maximum of 1/4 cup water.

The time is very much dependent on the quality of the meat. A broiler chicken would take no more than an hour to be nearly done, but what you then gain in time, you lose in taste.

Add the cardemums and the cinnamom sticks to simmer slowly in the pot for the last 1/2 hour.

Before serving, you can remove some the excessive fat that gathers on top if the chicken you used was a broiler.

Serve with plain basmati rice and chapatis.