Chicken Curry

• 6 chicken thighs or legs or 2 breasts or mixed
• 2 large potatoes
• 2 large onions, chopped
• plain yogurt
• 1 Tbsp. grated ginger
• 4 to 5 cloves garlic
• 3 Tbsp. oil
• 1/2 c. hot water
• 1/2 tsp. cinnamon
• 6 to 7 whole cloves
• 5 cardamon
• 3/4 tsp. turmeric (coloring powder)
• 1/2 tsp. chili powder
• 2 to 4 green chilies
• 1 tsp. cumin powder

1. Marinate chicken in yogurt overnight or 2 to 3 hours before cooking.
2. Place 3 tablespoons of oil in a 3 to 5-quart pan.
3. Add onion, chicken (yogurt also), ginger, garlic, cumin, cinnamon, cloves, cardamom, turmeric, chili powder and 1/2 cup hot water. Mix. Bring to a boil; reduce heat and cook for 1/2 hour.
4. Stir occasionally.
5. After water evaporates and oil begins to rise (around sides), stir gently and cook an additional 5 minutes.
6. Add potatoes and green chilies.
7. Cook 20 more minutes or until potato is tender.
8. If desired, add a little more cinnamon.

chicken, potatoes, onions, yogurt, ginger, garlic, oil, hot water, cinnamon, cloves, cardamon, turmeric, chili powder, green chilies, cumin powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379908 (may not work)