CHICKEN CURRY FROM BANGLADESH

Steps:

• -- Heat up the oil on medium heat with the cardamon, cloves and bay leaves until warm (1min). Add the onions and fry till golden brown - 5 min. Add the garlic and ginger and keep frying until fragrant (2-3 min). -- Add the turmeric, chilli, paprika, coriander and cumin and ras el hanout if you have it and keep on frying. If you feel all oil has been absorbed, add a Tbsp of oil. Fry for about another 2-3 min. -- Throw in the potatoes and sprinkle some salt and 1/4 tsp black pepper and keep on frying over medium heat for 3 min. -- Throw in the chicken pieces and keep on frying for about 10 min. Reduce heat a little if needed and cover pan for the last 5 min. Sprinkle a little salt. Don't overdo the salt, you will have a chance to taste the salt a little later. -- Add in the tomatoes and keep on frying for 3 min. -- Pour in the yogurt over low heat and keep on stirring for another 2-3 min. The mixture now will be a little watery because of the yogurt. Low heat to prevent curdling. -- Add about 1/2 cup to 1 cup water depending on the consistency you like. Stir the mixture well for a minute or two. Now, taste the sauce for salt. -- Cover and let cook over medium heat for about 10 min. The potatoes have to boil. -- Once the mixture is well boiling, turn down the heat to low and keep covered. Check every now and then and stir. Add water if needed. -- Leave for about 40min-45min with the cover on over low heat. Gravy should thicken by the end and the color nice and deep. If potatoes are soft, it's an indication that the chicken should be done as well. Check for salt. -- Sprinkle some cumin on top and stir a little. -- Throw in some cilantro leaves on top et VOILA!!! Enjoy with a steaming bowl of rice!