Step 1. The preparation

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

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

• Make the garam masala: mortar the green cardamom, cloves, cinnamon, cumin and cilantro.

Step 2. Make the 'garam masala' mixture

• Heat the mustard oil in a deep frying pan and pre-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, the dried red chilies (or 1 tsp chilli flakes) and the whole cumin seeds to the still hot oil in the pan.

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

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

• Mix everything together well and try to 'puree' the mixture lightly with your spatula. Let the mixture stand on medium heat for another 5 minutes, stirring occasionally.

Step 3. Add the chicken

• Add the chicken, baked potatoes and green chilies. Stir well into the 'garam masala' mixture and put the lid on the pan. Bake it 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 done, add the sugar and some salt to taste.

• Meanwhile, prepare the rice according to the instructions on the package.

Step 4. Serve the curry

• Finely chop the cilantro.

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