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1
In a large saucepan, add butter, coarsely chopped onions, grated ginger and finely chopped garlic (I said five cloves, but really I use more and so can you!
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2
).
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3
Cook on medium-low for about two minutes, and then add all of the dry spices, red pepper flakes and red chilies (omit the red chilies if you dont like it too spicy).
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4
Allow the spices to create a crust on the onions and let the whole thing turn a crusty golden brown, stirring occasionally (be sure not to let it burn- make sure you have the appropriate heat setting as all stoves are different).
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5
Once the onions and spices are nicely browned and smelling *heavenly*, add the cubed potatoes, tomatoes, water and chicken (cut into bite size pieces).
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6
If you add the raw chicken to the mixture after adding the liquids, your chicken will be extremely tender and will take on more of the flavour!
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7
Leave the pot on medium-high heat and let simmer, stirring occasionally for anywhere from 40 minutes to 2 hours.
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8
If the liquid gets too low, add more water and let it cook down once more.
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9
Like I said, caramelization is a good thing for curries!
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10
I usually let the curry simmer for about an hour.
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11
At this point there should be a nice, thick sauce created by the breaking down of the potatoes and the boiling down of the liquids.
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12
For the last five or ten minutes of cooking, add the can of coconut milk (or regular milk if you have an aversion to coconuts).
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13
Garnish with chopped cilantro.
