1. Combine the chicken and potato with the vinegar, clove, cardamom, cassia bark, 1 teaspoons cummin, fenugreek, and asafoetida and marinate for a few hours. 2. In a large sauce pan, heat the oil on medium and add the peppers, mustard seed, remaining cummin, and bay leaf. Cook for just a few minutes to activate the spices. 3. To the sauce pan, add the onion, garlic, and ginger and cook/saute until the onion is softened and cooked down and spices are blended inches. 4. Add the marinated mixture (along with the marinade), tomatoes, turmeric, and chili powder to the sauce pan and cook on low heat for about an hour or until the potatoes first start to become soft. Add the coconut milk and fresh cilantro and cook another 15-20 minutes. Use the potato as the determining factor on when it is done. ---------------------------------------------------------------------------
Nutrition
Ingredients
