Name: Homestyle Chicken Curry
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: 8 skinless, bone-in chicken thighs and drumsticks (4 of each; about 3 pounds total); Kosher salt and freshly ground pepper; 1/4 cup vegetable oil; 4 green cardamom pods; 1 1-inch piece cinnamon stick; 1 whole clove; 2 onions, thinly sliced; 1 tablespoon grated fresh ginger; 4 cloves garlic, grated; 2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1 teaspoon Kashmiri chili powder or hot paprika; 1/2 teaspoon ground turmeric; 3 small plum tomatoes, diced; 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; Cooked basmati rice, for serving; Chopped fresh cilantro, for topping

Directions

Season the chicken all over with salt and pepper. Heat 2 tablespoons 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.
Reduce the heat to medium high and add the remaining 2 tablespoons 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.
Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 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.
Add the tomatoes and cook, stirring, until they break down, 4 to 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.
Tuck the potatoes among the chicken pieces, submerging them as much as possible; season with 1/2 teaspoon 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 to 10 minutes.
Thin the curry with water, if necessary; season with salt. Serve with rice and top with cilantro.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.