Though I didn’t have everything in the precise form the recipe requested, it still turned out great. In fact, my dad said we should bottle and sell the sauce. I wouldn’t go quite that far, but we definitely saved the leftover sauce for later use.
In a large frying pan, heat for 1 minute:
- 1/2 cup vegetable oil
Add and stir:
- 1/2 cup onion, chopped
- 4 cloves garlic, peeled and finely chopped
- 1 inch piece ginger root, cut in half
- 2 teaspoons cumin seed (I used ground cumin)
- 4 whole cardamom seeds (I didn’t have this, so I skipped it)
- 1 cinnamon stick (I used a teaspoon or so of ground cinnamon)
- 4 whole cloves (I used a few dashes of ground cloves)
- 1/2 teaspoon ground red pepper
- 1 teaspoon turmeric
Stir in and cook about 10 minutes:
- 6 oz tomato paste
- 4-6 pieces chicken (I used both drumsticks and boneless breasts)
Reduce heat to low, and cover. Simmer for 35 minutes.
- 2 medium white potatoes, peeled and quartered
Cover and simmer for 15 minutes or until tender.
- 1/2 cup fresh coriander (I didn’t have this, so I skipped it)
Simmer uncovered 10 minutes more.
I served the curried chicken and potatoes with steamed broccoli and sauteed asparagus.