Ingredients

Scale

Biswa’s spice mix:

2 cinnamon sticks
6–8 cardamom pods
6–8 whole cloves
2–3 dry whole red chile peppers
1 teaspoon whole cumin seed
2 bay leaves
1 Tbsp whole coriander seed

Chicken mixture:

1 Tablespoon canola oil
2 – 3 dry whole red chile peppers
2 bay leaves
1/2 teaspoon whole cumin seed
1 yellow onion, chopped
1 whole garlic head, peeled and minced
2 teaspoons peeled, minced ginger root
1/2 teaspoon salt (to taste)
2 teaspoons cumin powder
1 teaspoon turmeric powder
2 – 3 teaspoons Biswa’s spice mix
1 – 3 teaspoons ground red chili
1 pint of canned tomatoes (or a 15-oz. can)
3 –4 pounds boneless, skinless chicken thighs, cut in large bite-sized pieces, sprinkled with salt

Potatoes:

1 1/2–2 pounds medium-sized red potatoes, peeled and cut into large bite-sized pieces
1 teaspoon turmeric
1/2 teaspoon salt
1 Tablespoon canola oil

To finish:

2 cups chicken broth
1 teaspoon sugar
2 – 3 teaspoons of the spice mix
Red Robin Seasoning and freshly ground pepper
A handful of cilantro, chopped

Instructions

First, make the spice mix by toasting the spices in a dry skillet over medium heat, stirring constantly. When the color changes to a brownish hue (about 5-10 minutes), remove from heat and place in a grinder or blender. Grind to a fine powder. Store extra spice mix in an airtight container.
Now for the curry! In a stockpot, heat the oil over medium heat. Add the whole chiles, bay leaves and cumin seed and cook, stirring constantly for a few minutes. When the chilies are browned, add the chopped onion, garlic, ginger and salt, and stir to mix.
Add the cumin, turmeric and chili powder and chopped tomatoes, then the chicken, and bring the mixture to a boil, then reduce to a simmer. Stirring every 5-8 minutes, simmer uncovered for about 30 minutes.
Meanwhile, toss the potatoes with oil, turmeric and salt until they are coated well. Over medium high heat, cook the potatoes until they are fully cooked and starting to brown.
Add the potatoes to the chicken mixture along with the broth, sugar and spice mix. Taste the broth and add more powdered chili, Red Robin seasoning and freshly ground pepper to your liking. Simmer for a while longer until the broth has reduced a bit, then stir in the cilantro. Serve hot over basmati rice.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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