Instructions

1. Blend together the ginger, garlic, the small onion and one of the tomatoes until it forms a paste, adding minimal water as necessary. Reserve.
2. Coat the bottom of a 5-quart Dutch oven with vegetable oil, so that there is a quarter-inch of oil on the bottom of the pot. Fry the potatoes on medium heat until they are slightly browned and remove them.
3. Brown the cumin seeds and bay leaf.
4. Let the sugar caramelize with the browned seeds, and then add the sliced onions. Fry the onions until they are browned. (I didn’t remove the potatoes until the onions were already slightly brown, resulting in fully-cooked potatoes. You’ll want to take them out when they’re half-cooked.)
5. Add the spice paste and salt and cook for a few minutes. Then mix in the chicken.
6. Add the turmeric, coriander, cumin and cayenne.
7. Let the chicken simmer uncovered, stirring occasionally, until the spices are cooked and a thin layer of oil rises to the top. Halfway through the simmering process, add the potatoes. (I had to add them later, since my potatoes were already cooked.)
8. Once the oil has risen, add the water and let everything simmer for another 10-15 minutes, until the meat and potatoes are fork-tender. Salt to taste, if necessary. Serve with rice, nan, pita or even flour tortillas.