Spicy Chicken Curry

1 medium onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped (I add it whole to the blender)
1 tablespoon garam masala
1/2 teaspoon ground cumin
2 to 4 cloves
2 tablespoons vegetable oil
2 tablespoons curry powder
1/14 cup water
1 chicken, cut into 8 pieces
4 medium potatoes, peeled and diced
Kosher salt
Steamed white rice, for serving



Directions

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.

Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.



I add 1 c. milk and 1-2 Tbsp. cornstarch to make this creamy and thick.

My friend serves it with a dallop of sour cream, but I found it perfect without the sour cream!