Moni'S Chicken Curry

14 ingredients
4 steps

Ingredients

  • 1 teaspoon ground turmeric
  • 1.5 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ginger paste
  • 2 cloves of garlic, chopped
  • 2 pounds boneless, skinless chicken thighs
  • .25 teaspoons cinnamon powder
  • 2 cardammom
  • 2 tablespoons vegetable/olive oil
  • 1 onion, sliced
  • .5 teaspoons chili powder
  • 2 potatoes cubed(about 2-3 cups)
  • 1 teaspoon salt or to taste
  • .5 cups water

Directions

  1. 1
    Heat oil in a heavy pan. Add cardammom and onions. Fry on medium heat until onion is soft and brown. This will take a while and be careful not to burn the onion otherwise your sauce will be bitter
  2. 2
    Once the onion is a golden brown add all other ingredients except cinnamon. Turn up heat to medium. Stir for 5-10 minutes until the chicken and spices are well mixed and the oil starts to simmer up. The chicken should look shiny. Lower heat, cover pot for 4 minutes.
  3. 3
    Add water and cook for 20 minutes until the potatoes are soft. Stir ocassionally. If the water starts to dry up, you can add a quarter cup of water. I try not to add too much water because usually the chicken releases a lot of liquid which makes the sauce intensely flavorful.
  4. 4
    When the potatoes break easily, sprinkle the cinnamon over the curry. Turn over the curry once to mix in the cinnamon. Enjoy with hot steamed rice!

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