Don’t be overwhelmed when you see the long list of ingredients.  If you organize the ingredients before you start cooking, you will be able to easily throw everything into the pot and let the spices work their magic.

Yield:  4 to 5 servings

Ingredients:

Step 1:  Cooking the onions

  • ¼ cup canola oil (can increase to ½ cup)
  • 2 cups thinly sliced onions
  • 1 cinnamon stick
  • 4 cloves
  • ½ tsp black peppercorns
  • ½ tsp whole cumin
  • 8 cardamom

Step 2:  Creating the curry

  • 1 ½ cups canned crushed tomatoes
  • 4 tsp garlic puree
  • 2 tsp ginger puree
  • 2 ½ tsp ground coriander seeds
  • 1 ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp salt
  • ¼ to ½ tsp red chili powder (optional)

Step 3:  Putting it all together

  • 3 boneless, skinless chicken breasts – cut each piece into four equal size pieces
  • 4 to 5 medium sized potatoes – peeled and cut into 1.5 inch x 1.5 inch pieces
  • 2 cups water

Step 4: Final touch

  • ½ cup freshly chopped cilantro

 

Directions:

  1. Heat the oil in a large pot over medium heat and add all the remaining ingredients listed under step 1.

 

  1. Cook the onions until they are golden brown, stirring periodically. Adding another tablespoon or two of oil and no more than an additional ¼ cup of oil will cook the onions more evenly and faster however this is optional.

 

  1. Once the onions have turned golden brown, reduce the heat to low and add all ingredients under step 2 into the pot.

 

  1. Stir the ingredients together and increase heat to medium. Continue to cook for 5 minutes, stirring periodically, to enable the crushed tomatoes to form into a flavorful curry.  The curry will appear slightly dry at this point.

 

  1. Add the ingredients in step 3 into the pot and stir all ingredients together. Cover the pot and continue to cook for 15-20 minutes on medium heat.

 

  1. Once the potatoes are cooked, the curry is ready. Depending on the size of the potatoes, it may take slightly longer to cook.

 

  1. Add the cilantro to the pot leaving a little out to sprinkle on top of the curry when serving. Stir the cilantro into the curry and turn heat off.

 

  1. Serve the curry with a side of Basmati rice.