Mark's Chicken Curry

Ingredients:

• 1 kg chicken, cut into pieces and salted
• 3-4 tablespoons Merry Masala Blend
• 1 large onion, finely chopped
• 5 cloves garlic, minced
• 1/2 inch ginger, grated
• 4 large tomatoes, chopped
• 1/2 cup yogurt or coconut milk
• 4 tablespoons oil
• Salt to taste
• Fresh coriander leaves for garnish
• Optional: 2-3 pcs green chili, sliced in half 
• Optional: yogurt or coconut milk
• Optional: 2pcs large potato and 2pcs medium carrots, cubed

Instructions:

1. Heat the oil in a pan and sauté whole spices for about a minute (1 cinnamon, 3 cardamom, 3 cloves, 6-10 curry leaves, 1-2 bay leaves).
2. Add the chopped onion until it becomes translucent then add garlic, ginger, and (optional) chili. 
3. Add the Merry Massala Blend and sauté for a minute to release the flavors.
4. Add the chicken pieces, skin side down, and brown them on all sides.
5. Stir in the chopped tomatoes and cook until they soften. Add 1 cup of water, simmer, and scrape the bottom of the pan. 
6. Cover and simmer for about 5mins then gently scrape the bottom of the pan. Try not to mix the chicken during this process so it doesn't break apart. Repeat this 3-4 times adding water if needed. 
7. Optional: Add cubed potatoes and carrots.
8. Optional: Add yogurt or coconut milk and mix well, ensuring it's evenly distributed.
9.  Simmer uncovered on low flame for another 5-10 mins or until desired consistency and potatoes and carrots are cooked through. 

10. Season with salt to taste and garnish with fresh coriander leaves. Serve with rice or naan.