Sunday Chicken Curry

Ingredients

• 1 lb 500g bite-size chicken pieces
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp 15ml lemon juice
• 1 tbsp 15g salt, divided
• 1 potato
• 1 red onion
• 2 tbsp 30ml oil, divided
• 1 tsp sugar
• 3 green cardamom pods
• 2 cloves
• 2 bay leaves
• 1- inch 3-cm cinnamon stick
• 1 tbsp 10g grated garlic
• 1 tbsp 8g grated ginger
• 1 cup 237 ml water
• 3 green chillies
• 1 tsp garam masala
• Fresh cilantro leaves, for garnish
• Lime wedges

Directions

1. Place the chicken in a large mixing bowl. Add the cumin, coriander, chili powder, lemon juice, and 1 teaspoon of salt, then use your hands to work everything over the chicken until the pieces are well coated. Cover the bowl and let it sit for at least 4 hours; an overnight rest gives the seasoning even more time to do its thing.
2. Peel the potato, quarter it, and keep it nearby. Peel the onion as well. Cut three-fourths of it into thin slices, then grate the one-fourth that remains.
3. When you’re ready to cook, set a heavy-bottomed saucepan over medium-high heat and pour in 1 tablespoon (15ml) of oil. Once the oil is hot, add the potato, then season it with 1/2 teaspoon salt and 1/2 teaspoon turmeric. Stir as it fries, until the potato picks up a light golden color, about 3 minutes. Transfer the potato to another bowl and set it aside.
4. Use that same pan for the remaining 1 tablespoon (15ml) of oil, then add the sugar. Give the sugar a few seconds to caramelize, then add the green cardamom, cloves, bay leaves, and cinnamon stick. Once the spices sizzle for a few seconds, stir in the garlic, ginger, and grated onion. Cook for 5 minutes, then add the sliced onion. Season with the salt that remains, 1 1/2 teaspoons (8g), and the turmeric that remains, 1/2 teaspoon. Stir, then let the onion cook until it turns golden brown, about 5 minutes.
5. Add the marinated chicken and stir so the onion mixture coats it evenly. Cook for 5 minutes. After 5 minutes, return the fried potatoes to the pan, pour in the water, add the green chillies, and let it cook for 15 minutes, until the chicken is done all the way through.
6. Sprinkle in the garam masala, stir, and taste for salt. Add more if needed. Cook for 2 minutes, then take the pan off the heat.
7. Finish with fresh cilantro leaves, squeeze fresh lime juice over the top, and serve warm.