Ingredients
1 large garlic clove, chopped
1 tbs minced peeled, fresh ginger
1 tbs tomato paste
1 tbs garam masala (subsitute 3/4 tbs ground cumin, 3/4 tbs ground coriander, 1/2 tbs ground pepper, 1/2 ground cardamom, 1/4 tbs ground cloves and 1/4 tbs ground cinnamon (use 1 tbs))
1 tbs ground tumeric
1/2 tbs paprika
1/2 tbs ground cumin
1/2 tbs ground coriander
1/4 tbs (or more) cayenne pepper
2 TBS vegetable oil
6 skinless boneless chicken thighs, cut into 1 to 1 1/2 inch pieces
1 1/2 lbs russet potatoes, peeled, cut into 1" pieces
1 1/2 C low-salt chicken broth or water
Preparation
Blend first 11 ingredients and 1/4 tbs cayenne pepper in processor until paste forms. Heat oil in heavy large pot over medium-high heat. Add paste from processor and cook until golden, stirring occasionally, about 15 minutes. Uncover and simmer until chicken is cooked through, about 5 minutes longer. Season with more cayenne, if desired, and salt and pepper.
