Recipe for South Indian Style Chicken Curry 1. Cut onions into thin slices.

2. Place dehydrated coriander, garam masala, red chili powder and turmeric powder in a plate.

3. Place cardamom, bay leaf, cloves and cinnamon in another plate.

4. Prepare the minced ginger and garlic and put them on a plate.

5. Prepare pine nuts, cashews and almonds in a plate.

6. Chop mint and coriander leaves, and cut the peppers in half.

7. Peel the mango.

8. Mango slices.

9. Heat the pan, add oil and sauté the onions over medium heat.

10. Saute onions until slightly golden, then add pine nuts, cashews and almonds.

11. Stir fry until the nuts turn golden.

12. Strain the oil through a strainer and let the onion and nut mixture cool.

13. After cooling, mince the onion-nut mixture with a food processor.

14. Over medium heat, fry the spices (cardamom, cloves, bay leaves and cinnamon) in the filtered oil. Fry for about ten seconds and you can smell the aroma of the spices.

15. Add minced garlic and ginger and stir-fry for about 25 seconds.

16. Add various flours and stir-fry for about 20 seconds. If it sticks to the pan, add a spoonful or two of water.

17. Add the chicken pieces and stir-fry for about 3-5 minutes, until the chicken is slightly golden.

18. Reduce the heat to low, add mango and yogurt, stir-fry evenly, and continue to cook for 4 minutes without covering.

19. Add water and continue simmering for 5-7 minutes.

20. Turn up the heat, add tomato puree, and continue to cook for 2 minutes.

21. During the stewing process, stir quickly.

22. Add onion nut mixture and mix well.

23. Cook until the chicken is completely cooked and add coriander, mint and chilli.

24. Add butter and salt to taste.