-
1
Put the butter in a 12-inch skillet or flameproof casserole over medium-high heat.
-
2
Add the onions along with some salt and pepper and cook, stirring occasionally, until quite soft, 10 to 15 minutes.
-
3
Stir in the garlic, ginger, and chiles and cook, stirring, for about a minute.
-
4
Add the remaining spices and the tomatoes and cook, stirring occasionally, until the mixture is saucy, about 10 minutes.
-
5
Add the chicken, along with some more salt and pepper, and adjust the heat so the mixture simmers energetically but not violently.
-
6
Cook, uncovered, until the chicken is tender, 30 to 40 minutes.
-
7
Taste and adjust the seasoning, then serve (on white rice is best), garnished with the cilantro.
-
8
Potatoes are just a for instance; this dish is made with okra, peas, green beans, nuts, dried fruits, even green bananas: In step 2, when the chicken is about half cooked, stir in 4 large or 6 to 8 small to medium potatoes, peeled and cut into chunks.
-
9
You will need more salt and pepper.
-
10
In step 2, just before adding the chicken, stir in 1 1/2 cups coconut milk, homemade (page 584) or canned, or yogurt, preferably whole milk.
