1. Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste. 2. Add chicken and saute until chicken is no longer pink. 3. Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil. 4. Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally. 5. Add more chicken stock if you like it thinner. 6. The curry should thicken and have a rich deep golden colour. ---------------------------------------------------------------------------
Nutrition
Ingredients
