Chicken Curry With Potatoes and Carrots

Chicken curry1.jpg


3 tbsp vegetable oil
4 each, whole: cardamom, cloves
½ inch stick cinnamon
1/2 tsp cumin seeds
4 cloves of garlic, grated or minced
1 inch piece of ginger, grated or minced
1 medium onion, finely chopped
1 carrot, peeled and diced
1 medium Yukon Gold potato, peeled and diced
8 chicken thighs, bone in, skin removed (about 2 lb)
1 tsp each: garam masala, ground cumin, ground coriander, dried fenugreek leaves
½ tsp each: turmeric, cayenne pepper
Salt to taste
1 cup plain Balkan style yogurt
1 cup water  

Warm oil in deep non-stick skillet set over medium heat. Add the whole spices, cinnamon stick and cumin seeds. Allow spices to sizzle and become fragrant, about 30 sec. Add garlic and ginger, sauté for about 1 min until they brown lightly. Add the onions and sauté for about 8–10 minutes, stirring occasionally until lightly browned. Add carrot and potato, sauté 2 min. Add chicken and brown for 5 min.
Add spices and salt, sauté for 1 min.
Add yogurt and water, mix well.
Cover, and bring the contents of the pan to a boil. Immediately reduce heat to medium low and cook for 1 hour, until chicken is tender and sauce cooked through. Stir occasionally. If sauce is too soupy at the end of cooking time, uncover skillet, turn up heat and boil off excess sauce for a few minutes.

Serves four