Lee Anna Darji
3 large onions
4 large tomatoes (grated into liquid) - or use a 14oz. can of tomato puree
3 T oil
2 cinnamon sticks
2 pods of cardamom (green)
5 whole cloves
2 bay leaves
5 whole black peppercorns
1 whole chicken, cut into pieces and skinned or 1-1 ½ lbs of chicken breast cut into 1-inch pieces
2 t garlic paste
3 t ginger paste
1 t chopped green Thai chilies
½ t salt (to taste)
½ t tumeric
½ t red chili powder (cayenne)
1 large or 3 small potatoes peeled and cut into 1-inch cubes
2 T lemon juice
¼ C chopped fresh cilantro
½ t garam masala
Dice the onions and grate the tomatoes. Heat 2-3 T oil in a heavy skillet over medium-high heat. When oil is hot, add the cinnamon sticks, cardamom pods, cloves, bay leaves, and black pepper corns. Sizzle for one minute. Add the diced onions and sauté until a little darker than golden brown.
Add the garlic paste and ginger paste, as well as the chopped green chilies. Saute about 5 minutes.
Add salt, tumeric, red chili powder, and tomatoes. Cook 5-10 minutes.
Add chicken; cover and simmer. Stir after 15 minutes. Cook 15 more minutes. Add some water if it isn’t soupy enough.
Add the chopped potatoes and lemon juice. Continue simmering until potatoes can easily be pierced with a fork.
Garnish with fresh cilantro and garam masala. Serve with steamed rice and naan or rotli.