Chicken Curry

Directions

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   1.
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   Score the chicken pieces with a knife.
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   2.
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   In a small bowl, mix yogurt, turmeric and chili powder.
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   3.
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   Spread the yogurt mix over the chicken and let marinate in the fridge for 1 hour.
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   4.
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   Chop onion and mince the garlic cloves and ginger.
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   5.
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    In a large, heavy-bottom pot, set at medium heat and add oil.
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    6.
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    Add bay leaves and cinnamon and cloves.
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    7.
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    When they start to sizzle and change color, add the onions, garlic and ginger and stir fry until onions are translucent.
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    8.
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    With a smattering of water, add Garam Masala and coriander powder.
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    9.
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    Add the marinated chicken and salt and cook on high heat for 2 minutes.
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    10.
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    Reduce heat and cover pot, letting chicken cook for 6-7 minutes.
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    11.
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    Add the tomato and mix in with the chicken and cover the pot, letting the tomato cook along with the meat for around 10 minutes.
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    12.
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    Turn off heat and add chopped coriander.
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    13.
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    Serve with rice or Naan bread.