South African Chicken Curry

• 3 tablespoons olive oil
• 2 lbs chicken thighs, cut into bite size pieces
• 2 -3 small potatoes, peeled and cubed
• 1 large onion, chopped
• 1 tablespoon ginger paste
• 1 -2 tablespoon chili paste (depending on how hot you like it)
• 1 tablespoon garlic, minced
• 1 tablespoon good quality curry powder
• 2 teaspoons garam masala
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup chicken stock (you may also use water)
• 2 bay leaves
• 2 curry leaves
• 1 cinnamon stick
• 4 ounces plain yogurt

1. 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.
2. Add chicken and saute until chicken is no longer pink.
3. Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
4. Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
5. Add more chicken stock if you like it thinner.
6. The curry should thicken and have a rich deep golden colour.

olive oil, chicken thighs, potatoes, onion, ginger paste, chili paste, garlic, curry powder, garam masala, tomatoes, chicken stock, bay leaves, curry, cinnamon, yogurt

Taken from www.food.com/recipe/south-african-chicken-curry-394452 (may not work)