1 tsp of chili flakes or a small fresh pepper of your choice or omit
2-3 tbsp of curry powder
1/2-1 tsp of salt or omit
1/2-1 tsp dried turmeric
1 tsp garam masala
1 tsp ground cumin
1 tsp ground corrinader
1/4 tsp cinnamon or 1/2 of a cinnamon stick
1/2 tbsp of lemon juice, at the end of cooking, optional
2-3 potatoes cut into small even pieces, more or less
2-3 carrots cut into small even pieces, more or less
2-3 cups of hot water ready for use. A kettle is easiest.
Clean, trim and wash chicken pieces. You can leave the bone in or remove.
Season with half of the onion, garlic & 1 tbsp of curry powder. Mix well. Refrigerate, covered for 12-24 hours.
Take the chicken out of the fridge about 1 hr prior to cooking.
In a medium to large, heavy bottom pot, on medium-high heat, add 1-2 tsp of vegetable oil.
Add the onions, including what the chicken was marinating in. Cook for about 1 minute, stirring.
Add the spices and stir for about 10 minutes. Minus the last tbsp of curry powder, you may not want or need it.
If it starts to brown too quickly or burn, remove from the heat, turn down the element. After a few minutes, resume cooking.
Add the chicken, lightly browning for a few minutes. If you have a lot of chicken you may have to brown the chicken in batches.
Add the tomato. Stir occasionally for 1 minute.
You can add the rest or how much of the remaining curry powder that you like.
Add 1 cup of hot water. I always use hot so I don't slow the cooking process down. Cover and bring to a boil. Turn down to a simmer and cook for about 45 minutes, covered. Stirring occasionally. Larger pieces with bone may take longer.
Taste for seasonings. Adjust if necessary.
Add potatoes and carrots & add another 1/2 cup or so of hot water.
Cover and simmer for 1/2 hour or until vegetables are tender.
Serve with rice, roti or a flatbread of your liking.