A classic spicy curry
1 teaspoon turmeric
1/2 teaspoon each: cardamom, cinnamon, coriander, cloves, cumin, paprika
1/4 teaspoon cayenne pepper or to taste
2 Tablespoons olive oil
2 cups chopped yellow onions
3 medium cloves garlic minced
1 Tablespoon grated gingerroot
1 pound boneless skinless chicken thighs, cut into 1 1/2 inch pieces
2 large yukon gold potatoes, cut into 1/2 inch pieces
1 14.5 ounce can chopped tomatoes, drained
1 1/2 cups chicken broth
2 Tablespoons wine vinegar
1 Tablespoon tomato paste
1 bay leaf
Heat large saucepan over medium low. Add turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika and cayenne, and gently dry roast 2 minutes, stirring constantly.
Add oil and stir to mix. Add onions, garlic, and ginger. Stir to coat. And cook 3 minutes.
Stir in chicken, potatoes, tomatoes, broth, vinegar, tomato paste, and bay leaf. Bring to a boil, reduce heat, and simmer covered until potatoes are tender, 12-14 minutes.
Remove cover and cook 5 minutes more. Season to taste with salt and pepper, add more cayenne, if desired.
Divide among four bowl and serve with Indian flat bread. (roti) if desired.