South African Chicken Curry - cooking recipe

Ingredients

3 tablespoons olive oil
2 lbs chicken thighs, cut into bite size pieces
2 -3 small potatoes, peeled and cubed
1 large onion, chopped
1 tablespoon ginger paste
1 -2 tablespoon chili paste (depending on how hot you like it)
1 tablespoon garlic, minced
1 tablespoon good quality curry powder
2 teaspoons garam masala
1 (14 1/2 ounce) can diced tomatoes
1/2 cup chicken stock (you may also use water)
2 bay leaves
2 curry leaves
1 cinnamon stick
4 ounces plain yogurt

Preparation

Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
Add chicken and saute until chicken is no longer pink.
Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
Add more chicken stock if you like it thinner.
The curry should thicken and have a rich deep golden colour.