Ingredients
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3 tablespoons olive oil
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2 lbs chicken thighs, cut into bite size pieces
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2 -3 small potatoes, peeled and cubed
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1 large onion, chopped
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1 tablespoon ginger paste
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1 -2 tablespoon chili paste (depending on how hot you like it)
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1 tablespoon garlic, minced
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1 tablespoon good quality curry powder
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2 teaspoons garam masala
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1 (14 1/2 ounce) can diced tomatoes
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1/2 cup chicken stock (you may also use water)
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2 bay leaves
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2 curry leaves
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1 cinnamon stick
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4 ounces plain yogurt
Instructions
- Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
- Add chicken and saute until chicken is no longer pink.
- Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
- Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
- Add more chicken stock if you like it thinner.
- The curry should thicken and have a rich deep golden colour.