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1
Toast the cumin: Heat the oil in a large, deep pot over medium heat until it shimmers.
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2
Sprinkle in the cumin seeds and stir; they should sizzle on contact, become fragrant and darken slightly.
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3
Caramelize the onion: Immediately add the red onion and bay leaves to the pot.
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4
Cook, stirring often, until the onion is dark chestnut brown, 12 to 15 minutes.
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5
Make the tomato base: While the onion is cooking, drain the juice from the can of tomatoes into a liquid measuring cup; set aside.
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6
Puree the tomatoes, garlic, ginger, chiles, turmeric and paprika in a food processor.
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7
Saute the base: Add the tomato base to the onion mixture and cook, stirring, until thick and paste-like, 10 minutes.
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8
When the mixture starts sticking to the bottom of the pot, add the chicken and potatoes.
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9
Cook, stirring, until the chicken is opaque and the sauce clings to the meat and potatoes, about 5 minutes.
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10
Simmer the curry: Add the honey to the reserved tomato juice, then add enough water to make 1 1/2 cups of liquid; pour into the pot.
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11
Season with salt to your liking and bring to a boil, then reduce the heat to medium low and gently simmer, uncovered and stirring occasionally, until the potatoes are tender and the sauce is slightly thickened, 25 to 30 minutes.
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12
Adjust the seasoning: Gently stir the yogurt into the curry.
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13
Taste for seasoning and add salt, if necessary.
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14
Sprinkle with the garam masala and serve over rice.
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15
Top with cilantro.
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16
Photograph by Coral Von Zumwalt
