Chicken Curry (Oz)

• 2 skinned chicken breasts or thighs, cut in 2 pieces
• 2 tbsp. coriander powder
• 1/2 tsp. turmeric
• 1/2 tsp. cardamom seeds
• 1/2 tsp. ground cinnamon
• 1/2 tsp. cloves
• 1 c. coconut milk or reg. milk
• 1 lg. potato, peeled and cut in squares
• 1 red onion, cut thin lengthwise
• 1/2 bell pepper, cut thin lengthwise
• 1/2 hot green pepper; optional
• 1/2 tsp. fresh ginger root
• 1/2 tsp. garlic, chopped in sm. pieces
• 1 tbsp. cooking oil
• 1 tsp. whole mustard seed
• Fresh curry powder or coriander leaves; optional
• Salt as needed

1. In a hot skillet, saute red onion, bell pepper, hot green pepper, ginger root, garlic, mustard seed, and optional items in the oil. Add chicken pieces. Stir and brown. Make a paste with coriander powder, turmeric, cardamom seeds, ground cinnamon and cloves and add to the chicken. Stir and brown the whole thing. Remove the contents into a saucepan. Add water just to cover the chicken. Put salt as needed and cook on high heat.
2. When it starts to boil, add the potatoes and stir again. Let it cook. In 3-5 minutes, pour the coconut milk and cover the pan; cook until it is fully cooked, on a medium heat. (When done, it is supposed to have gravy enough to cover the meat. Milk or hot water may be added while cooking, if needed.)
3. Served with rice or bread. Leftovers to be refrigerated. May be reheated and used.

chicken breasts, coriander powder, turmeric, cardamom seeds, ground cinnamon, cloves, coconut milk, potato, red onion, bell pepper, green pepper, fresh ginger root, garlic, cooking oil, whole mustard seed, curry, salt

Taken from www.epicurious.com/recipes/member/views/chicken-curry-oz-50057177 (may not work)