2 lbs chicken cut up into bite size pieces

4 tablespoons olive oil/or enough oil to lightly coat the bottom of the pan

1 medium onion sliced

2 whole cinnamon sticks

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon ginger powder

2 tablespoons curry powder

1 tablespoon salt/or to taste (I know that we are all health conscious, but if you don't season your curry well with salt it will taste gross :)

1 tablespoon of minced garlic, I love garlic so I use more but you can use less if you like

2 potatoes cut into bite size pieces

1 tomato diced

 

Heat oil in pot on medium heat, add sliced onions and cinnamon sticks and allow to cook until onions are translucent.

Add garam masala, cumin, turmeric, curry powder, ginger powder, mix with onions and oil and allow to cook for one one minute or less...if you leave the spices in the oil too long they will burn and taste bad.  

Add the diced tomato and chicken, stir covering all the chicken well with the spices and oil.  

Add the garlic and salt, stir well.  

Allow to cook for 5 minutes stirring well, do not allow the mixture to catch on the bottom of the pan..Turn the heat down a bit if necessary. 

Add the potatoes and 2 cups of water...mix well, put lid on pot and cook on medium heat for 30 minutes.  

 

The gravy :)  This part is important and based on your preference.

  

I always continue to add enough water throughout the cooking process to ensure there is just enough water to cover all the meat and potatoes, so they look like they are swimming ...lol...to make sure that the curry is cooking well and not sticking to the bottom, I like to see the water bubbling.  But after 30 minutes of cooking when I know the meat and potatoes are done, I like to turn the heat between medium and low and allow the extra water to cook off, as the water reduces the gravy becomes more thick.  This is where you decide how you like your curry, lots of watery gravy or a little thicker consistency...Some people like no gravy at all and cook all the water off...your choice...if you decide to do this though you need to keep stirring so that the curry does not stick to the bottom.  Personally I like medium consistency gravy.  

 

While the curry is cooking I cook the rice.  My personal way to cook rice so that it is just the right consistency, not too hard, or not too mushy 

 

I boil a large pot of water...add some salt

Once boiling, add two cups of rice, and stir, turn the heat down to medium so that rice is still boiling but not threatening to escape the confines of the pot

After 18-20 minutes I check the consistency of a couple grains of rice...if still chewy, boil a little longer...there should still be a lot of water in the pot like when you cook pasta

But usually at this point it is done, I then drain off all the excess water by pouring the rice and water into a colander...and you have perfect rice.

 

I find that when you try to follow the instructions for rice in a bag etc that there is either too little or too much water, the heat gauge on every stove is different...i feel like it is always surprise rice.  I feel that cooking rice like you cook pasta is the best guarantee for perfect rice.

 

And by the way...this may all sound complicated..but once you get started it is actually pretty easy...get your husbands to help...lol

 

Enjoy...this is my favourite meal...hope you like it too!!

 

Love and hugs

Sam