Step 1. The preparation

• Peel the potatoes and cut them into three to four pieces.

• Finely chop the onions and chop the tomatoes into small cubes.

• Make the garam masala: grind the green cardamom, cloves, cinnamon, cumin and coriander.

Step 2. Make the 'garam masala' mixture

• Heat the mustard oil in a deep frying pan and fry the potatoes on medium high. Once they turn golden brown in color, remove them from the pan and set them aside.

• Add the bay leaves, dried red peppers (or 1 tsp chilli flakes) and whole cumin seeds to the still hot oil in the pan.

• Once the cumin seeds start to sizzle, add the chopped onions, garam masala and ginger garlic paste.

• When the onions are golden brown, add the chopped tomatoes and turmeric powder.

• Mix everything together well and try to lightly 'pure' the mixture with your spatula. Let the mixture sit over medium heat for another five minutes, stirring occasionally.

Step 3. Add the chicken

• Add the chicken, fried potatoes and green peppers. Stir everything well into the 'garam masala' mixture and put the lid on the pan. Bake for about 15 minutes, stirring occasionally.

• Add the cups of hot water to the pan, mix it with the mixture and cover the pan with a lid. Now let it sit for about half an hour. When the chicken is half cooked, add the sugar and some salt to taste.

• In the meantime, prepare the rice according to the instructions on the package.

Step 4. Serve the curry

• Chop the coriander finely.

• Serve the chicken curry with rice and garnish with fresh coriander.