Chicken Curry with whole spices and potatoes

By ngteller

Ingredients

• 4-pound chicken, cut into 8-10 pieces and skinned
• 3 medium red boiling potatoes, peeled and quartered
• 3/4 tsp turmeric
• 1/2 tsp cayenne pepper
• salt
• 1.5 medium onions, roughly diced
• 5 garlic cloves
• 2 -in piece ginger, peeled and cut in half crosswise
• 3 tbsp canola oil
• 1 -in cinnamon stick
• 12 cardamom pods (green)
• 9 whole cloves
• 10 black peppercorns
• 3 whole dried red chiles
• 1 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1 fresh green chile, cut in half
• 2 large tomatoes, chopped
• 2 tbsp tomato paste
• 1/4 cup plain yogurt, whisked smooth
• 1 cup water
• 1/2 cup fresh cilantro
• Juice of 1 lemon

Details

Servings 4
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Combine the chicken, 1/2 tsp turmeric, 1/4 tsp cayenne, and 1/4 salt in a bowl and stir to coat the chicken and potato with the spices. Let stand

Finely mince the onions, garlic, and ginger in a food processor and set aside.

Combine 2 tbsp of oil, the cinnamon stick, cardamom, cloves, peppercorns, red chilies, coriander, and cumin in a large casserole over med-high heat. Cook, stirring, until the cinnamon unfurls, 1-2 minutes. Add onion mixture, green chile, and 1 tsp salt and cook, stirring, until the veg brown around the edges, 10-15 minutes.

Remove cinnamon and green chile, stir in remaining 1/4 tsp turmeric and 1/4 tsp cayenne. Add tomato and tomato paste and cook, stirring 5 minutes. Transfer to blender and puree until smooth; set aside.

Heat the remaining 1 tbsp oil in the same pan over med-high heat. Add chicken and potatoes and cook; stirring 2 minutes. Add the yogurt 1 tbsp at a time and stir well after each addition. Cook, stirring 2 minutes to evaporate some moisture.

Add the pureed tomato mix and bring to a boil. Stir in the water. Return to a boil, then reduce the heat and simmer, partially covered, until the chicken is cooked through, about 30 minutes. Stir every 5-8 minutes and scrape the bottom of the pan to keep the sauce from sticking. Then cook uncovered another 5 minutes to reduce and thicken.

Stir in cilantro and lemon juice. Taste for salt and serve.