Hearty Chicken Curry with Potatoes

While I am cooking my oldest enters the kitchen, "mmm, what smells so good?"  

Recipes from the Far East have it all.  Fragrant spices, vegetables and protein making the perfect meal.  Best of all the health benefits from a fabulous meal.

Hearty Chicken Curry with Potatoes

 from Madhur Jaffrey's Far Eastern Cookery

6 coriander pods

6 whole ground cloves
2 sticks of cinnamon

2T fennel seeds

2t ground cumin

4T ground coriander seeds

1 ½ t cayenne pepper

1T paprika

4 1 inch cubes of fresh ginger

3 large garlic cloves

4 medium onions

4 lbs. chicken pieces

3 to 4 potatoes

1/4 cups of safflower oil

2t sea salt

1 can coconut milk

handful fresh mint

~put the cardamom pods, cloves, cinnamon, fennel and cumin into a food processor fitted with a metal blade and grind as finely as possible

~ empty bowl

~ add the coriander, ground red pepper, paprika and 8T of water mix to a thick paste

~ peel ginger, garlic and 3 of the onions and chop coarsely 

~ peel and finely slice the forth onion and set aside

~ combine the chopped onions, ginger and garlic in an blender together with about 4T of water, blend to smooth paste

~ skin the chicken and cut with poultry shears into serving pieces

~ cut the potatoes into 1 inch cubes and put in a bowl of water

~ pour oil in a large wide pan over medium high heat

~ when oil is hot add sliced onions and fry until onion is golden brown

~ put in the paste from the blender and the spice paste

~ stir fry for 10-12 minutes or until the mixture is well fried and dark in color

~ put in 3 cups of water, the chicken, and drained potatoes and salt

~ stir and bring to a simmer

~ cover and lower the heat simmer gently for 30 minutes or until the chicken is tender

~ add the coconut milk and stir and cook for another minute 

~ remove some of the oil

~ coarsely chop the mint leaves and stir them in