Murg-Mouri-Sabji

 Ingredients: Potato, broccoli, beans, carrot, baby corn and all possible vegetables; definitely chicken; Mouri (Fennel seeds), bay leaf, pepper, onion, garlic, ginger, coriander leaves.

Method: Very simple. Turn on the heat, put the pan, heat it for a couple of seconds, add oil and wait for 4-5 seconds, then add the chicken fry in low to medium it. Once they are 70% done, remove them. Add a little bit of oil, wait for a few seconds, then add the bay leaves and fennel seeds. After a few seconds add onion, ginger and garlic, saute for a few minutes, then add the potato, and fry them for a couple of minutes. Meanwhile, add salt and turmeric. Now fry the potato with the lid on. Once the potato is almost done, add rest of the vegetables (except coriander leaves), and mix with the spices and potato. Add a splash of water if it is very dry, and cover it. Keep it covered in low to medium heat for a couple of minutes, meanwhile, give it a stir. When the vegetables are almost done, add the fried chicken, mix well with the curry, and keep covered for 4 minutes. After that add water, raise the heat and boil the curry for 4-5 minutes. Now open the lid, spread the chopped coriander leaves and cover again. Turn off the heat, and keep it like that for about 5-7 minutes. Now it is ready to eat.

I prepare this dish when I feel like cleaning the fridge or when I do not have enough time to prepare the vegetables and chicken separately. The fennel seeds add a sweet flavour to them, which I like.