BENGALI CHICKEN CURRY WITH POTATOES

BENGALI CHICKEN CURRY WITH POTATOES
2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, peeled and diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
2 green chillies chopped.
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
8 skinless, chicken thighs
2 large potatoes, cubed
½ cup fresh coriander
300 ml coconut milk
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and spices continue cooking another 5 minutes. Add chicken to brown then reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy.
Add coconut milk to the mixture in the skillet; simmer on low heat, stirring occasionally, until the chicken is tender, about 1 ½ hours add little water if necessary.
Add potatoes and simmer about  an ½ hour until tender. Remove chicken bones.
Sprinkle the coriander over the mixture and continue simmering another 2 minutes. Serve hot with chapatti. (Indian flat bread)
Photo:  Elize de Kock