Chicken curry à la Rob (2 pers)

400-500 g chicken (boneless or not)
2 onions
3 cloves of garlic
1-2 chilies
2 tbs chopped ginger
2 fresh tomatoes
fresh coriander

Dry spices:

1 tsp tumeric
1 tsp coriander
½-1 tsp hot chili powder
1 tsp garam masala
2 tsp black mustard seeds
1½ tsp whole cumin (jeera) dvs spiskummin

Method:

Heat oil (not olive oil), approx 4 tbs in a farly large pan.
Once the oil is hot, add mustard seeds ant wait for them to "pop", then add the whole cumin seeds and let them sizzle for approx 5-10 seconds, or else they´ll burn.
Add finely chopped onions and wait for them to turn golden brown.
Add very finely chopped chili(es), garlic and ginger. Coook on medium heat for approx 5-7 minutes. Add cloves and star anise. (Star anise optional)
Add the rest of the dry spices, stir for 10 seconds and add a little water (½glass). Wait for it to boil down and add another ½ glass. Repeat for approx 10 minuter.
Add finely chopped tomatoes + 2 tbs of salt. Simmer for another 10 minutes before adding the chicken.
Simmer for approx 30 minutes.
Add fresh coriander and serve with basmati.

Basmati (2 pers)

Let 2½-3 dl of basmati soak in cold water for 30 minutes.
Bring 5 litres of salted water to a boil.
Add rice, lower heat and cook for approx 7 minutes (do not stir)
Check already after 5 minutes.
Pour out and let excess water steam off.
The result should be a light and fluffy serving of basmati rice.