Instructions: Karen Haigh

Modified

8 large servings

Heat 2 tablespoons oil in a large skillet over medium heat. Fry chicken pieces in 2 batches, turning frequently, until opaque and lightly browned.

Remove with a slotted spoon.

Add 1 tablespoon oil to the skillet and reheat over medium heat. Fry potatoes until they turn medium brown, turning frequently. Remove with slotted spoon and set aside. (Omit this step for a lower fat dish)

Add 2.5 tablespoons oil to the skillet and heat over medium-low heat. Add onion and fry until richly browned but not burnt, stirring constantly. Stir in turmeric and sugar. Add ginger, garlic, green chili, cumin, coriander, sumac, 1 teaspoon garam masala and 5 spice; fry for a few seconds.

Add water. Blend in tomato paste. Add the chicken and any accumulated juices. Simmer, covered, 10-20 minutes. Add the potatoes and simmer, covered, until both chicken and potatoes are tender, at least 20 minutes.

(The longer this dish simmers, the tastier it gets.)

Remove from heat. Add salt, yogurt, remaining garam masala and mix well.

Let stand about 10 minutes, then mix in green onion and cilantro. Serve.

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