Ingredients:

• Chicken
• Salt
• Pepper
• Ground paprika
• Oil
• 3 Onions
• 4 Green pepper
• 4 Yellow pepper
• 4 Tomatoes
• Optional: Mushrooms
• 3 Bay Leaves
• 3 Star anise
• Cardamom
• Garlic cloves or crushed
• 1 packet Tomato paste
• 1 tsp curry powder
• 1 can tomato puree
• 1 packet baby marrow
• Fresh coriander
• 250ml fresh cream

1. Make incisions in the chicken, then spice the chicken with salt, pepper and ground paprika on top and at the bottom.
2. Heat oil in a pot and brown your chicken on top and bottom, then remove it from the pot.
3. Dice the onion, green pepper, yellow pepper, tomatoes and garlic. Then add onions and garlic to the pot, stir until brown. Add Bay leaves and star anise, keep stirring. Add tomatoes and peppers, continue to stir. Add a little bit of water to prevent vegetables from sticking to the bottom of the pot. Add the packet of tomato paste and 1 tsp curry powder. Add 1 can of tomato puree. Chop baby marrows and add to the pot. Chop fresh coriander and add to the pot. Add 250ml fresh cream to the pot and stir. Leave to cook for about 5minutes.
4. Add oil to the oven pan. Place chicken in the pan, then layer the sauce over the chicken. Bake it for approximately 45 min.
5. Serve with Basmati rice and enjoy!