Chicken Curry - cooking recipe

Ingredients

6 chicken thighs or legs or 2 breasts or mixed
2 large potatoes
2 large onions, chopped
plain yogurt
1 Tbsp. grated ginger
4 to 5 cloves garlic
3 Tbsp. oil
1/2 c. hot water
1/2 tsp. cinnamon
6 to 7 whole cloves
5 cardamon
3/4 tsp. turmeric (coloring powder)
1/2 tsp. chili powder
2 to 4 green chilies
1 tsp. cumin powder

Preparation

Marinate chicken in yogurt overnight or 2 to 3 hours before cooking.
Place 3 tablespoons of oil in a 3 to 5-quart pan.
Add onion, chicken (yogurt also), ginger, garlic, cumin, cinnamon, cloves, cardamom, turmeric, chili powder and 1/2 cup hot water. Mix. Bring to a boil; reduce heat and cook for 1/2 hour.
Stir occasionally.
After water evaporates and oil begins to rise (around sides), stir gently and cook an additional 5 minutes.
Add potatoes and green chilies.
Cook 20 more minutes or until potato is tender.
If desired, add a little more cinnamon.