Categories: Middle Eastern
Ingredients
- 3 lbs. chicken breasts
- Kosher salt and black pepper
- 1/4 cup vegetable oil
- 4 green cardamom pods
- 1-inch piece cinnamon stick
- 1 whole clove
- 2 onions, thinly sliced
- 1 tbsp grated fresh ginger
- 4 garlic cloves, grated
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp Kashmiri chili powder or hot paprika
- 1/2 tsp ground turmeric
- 3 small plum tomatoes, diced
- 1 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- Cooked basmati rice, for serving
- Chopped fresh cilantro, for topping
Directions
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Season the chicken all over with salt and pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over high heat. Add the chicken in a single layer and brown 3 to 4 minutes per side. Remove to a plate.
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Reduce the heat to medium high and add the remaining 2 tbsp vegetable oil to the pot along with the cardamom pods, cinnamon stick, and clove. Cook, stirring, until the whole spices are toasted, about 20 seconds.
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Add the onions, season with 1/2 tsp salt and cook, stirring, until soft and browned, 8-10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder, and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
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Add the tomatoes and cook, stirring, until they break down, 4-5 minutes. Return the chicken and any juices to the pot. Stir in 1 1/4 cups water and bring to a boil. Reduce the heat to medium low, cover and simmer until the chicken is almost cooked through and the sauce has thickened slightly, about 12 minutes.
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Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 tsp salt. Cover and simmer until the chicken is tender and the potatoes are just cooked through, 18 to 20 minutes. Uncover and simmer, turning the potatoes, until the curry is thickened, 8-10 minutes.
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Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.