Instructions: Excellent!

In a large skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the cuminseed, stirring, until it is fragrant. Add the onion, the garlic, and the chili and cook the mixture over moderately low heat, stirring occasionally, until the vegetables are softened. Add the salt, the ground cumin, the ground coriander, the garam masala, and the tomatoes and cook the mixture, stirring, for 10 minutes. Add the chicken thighs and the potato, peeled and cut into 1-inch pieces, and cook the mixture, covered, stirring occasionally, for 40 to 45 minutes, or until the chicken is just cooked through. Serve the chicken garnished with the fresh coriander.

Garam masala: Break open enough of the cardamom pods to measure 1 tablespoon seeds. In a spice or coffee grinder pulverize the cardamom, the cinnamon, the cuminseed, the cloves, the peppercorns, and the nutmeg to a fine powder. The spice keeps in an airtight container indefinitely.

Makes about 3 tablespoons (3 servings).

NOTES :

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