Easy Chicken Curry

Remove the skin from the chicken thighs and using a cleaver, cut the thighs into 3 equal pieces (leave the bone in). Peel the potatoes and cut into large chunks. Peel the carrots and cut into roughly 2-inch segments. Place the garlic, ginger, mustard seeds and whole jalapenos in the bowl of a food processor and process with about 2 tablespoons of water.

In a large dutch oven on the stove top, heat 2 tablespoons of the olive oil. Add the caraway seeds, curry leaves, cardamom and the fenugreek and cook for about 2 minutes, stirring so they don’t burn. Add the garlic mixture and cook for another two minutes. Add the sliced onions and cook until the onions start to wilt.

Add the additional oil and then add the chicken pieces and brown them. Add the garam masala and cinnamon and cook for about 2 minutes. Finally, add the potatoes and carrots and the turmeric. Cover and cook over low heat until the potatoes and carrots are done. Serve with roti or with basmati rice and tomato chutney.

You can lower the heat of this recipe by removing some of the seeds and veins in the jalapeno, or you can add additional jalapeno peppers if you want it spicier.