Hot and spicy chicken curry. Best served with rice or roti.
access_time 65 minutes
local_dining 4 servings
- salt and black pepper (to taste)
- 1 bay leaf
- 2 tablespoon wine vinegar
- 1 ½ cup chicken broth
- 2 tomatoes ((14.5 ounce) cans diced, drained)
- 2 potatoes (large, cut into 1/2-inch cubes)
- 1 pound chicken thighs (skinless boneless cut into 1 1/2-inch pieces)
- 1 tablespoon tomato paste
- 1 tablespoon ginger root (grated fresh)
- 3 clove garlic (minced)
- 2 cup onion (chopped)
- 1 tablespoon olive oil
- ¼ teaspoon cayenne pepper (or to taste)
- ½ teaspoon paprika
- ½ teaspoon cumin (ground)
- ½ teaspoon cloves (ground)
- ½ teaspoon coriander (ground)
- ½ tablespoon cinnamon (ground)
- ½ teaspoon cardamom (ground)
- 1 teaspoon turmeric (ground)
1. Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes.
2. Stir the spices constantly as they toast, taking care that they do not burn.
3. Stir in the olive oil, onion, garlic, and ginger.
4. Increase heat to medium, and cook until softened, about 5 minutes.
5. Stir in the tomato paste until no lumps of paste remain.
6. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf.
7. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes.
8. Remove the cover, and cook 5 minutes more to thicken slightly.
9. Season to taste with salt, black pepper, and cayenne pepper to serve.