Yes, the list of ingredients is long, but dont let that discourage you. You probably have most of them hiding in your cupboard anyway, so you might as well give this a try.
Take a few minutes to assemble and measure everything before you start and this will be a snap!
Even for slow cooks like me, it was ready from start to finish in under an hour.
2 onions, one roughly chopped, the other sliced
3 ripe tomatoes, roughly chopped
2 1/2 Tablespoons white vinegar
2 cloves garlic
1 teaspoon fresh ginger, minced
2 Tablespoons tomato paste
1 teaspoon garam masala
1 teaspoon ground tumeric
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (add more later if you like it hot, but taste first)
2 Tablespoons canola oil
8 boneless skinless chicken thighs, cut into bite size pieces *SEE COOKS NOTES*
1 1/2 lbs potatoes, peels left on, cut into bite size pieces
1 1/2 cups turkey or chicken stock
Blend the roughly chopped onion and the next 11 ingredients in food processor until a more or less smooth paste forms. Heat oil in heavy large pot over medium-high heat. Reduce heat to medium, add paste from processor and cook until darkened in colour and fragrant, stirring frequently, about 4 minutes. Add the sliced onion, chicken and potatoes; sauté 5 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer, partially covered, until potatoes are tender, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
COOKS NOTES- you can sub chicken breast for the thighs, but wait until the potatoes are nearly cooked before adding to the mix. Those small pieces of chicken breast take only a few minutes to go from nicely cooked to dry so watch carefully.
The original recipe, printed in Bon Appetit, Sept 2002 is from The Ambassador Dining Room in Baltimore MD, I have tweaked it a bit to suit me, but it is pretty much as written.