The New Exotic Marigold Curry Chicken - cooking recipe

Ingredients

1 medium onion, diced
2 precooked potatoes, cut into 2 inch cubes
2 tomatoes, quartered
1 tablespoon sambal oelek chili paste
1 teaspoon ground turmeric powder
1 teaspoon ground coriander powder
1 teaspoon ground cumin powder
1 teaspoon ground fennel powder
1 cup cashew nuts, ground in food processor
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast, each cut into 4-6 pieces
2 cups water
salt, to taste
1 teaspoon sugar
1 (14 ounce) can coconut milk
4 -6 cups cooked basmati rice

Preparation

Add the oil to a medium sized frying pan. Heat oil on medium-high heat. Stir in the spices, chili paste and cashew nut paste. Stir frequently for about 1 minute, just to allow spices to become fragrant.
Add the onions. Continue stirring occasionally for about 5 minutes.
Add the chicken pieces. Stir to coat pieces with spice mixture.
Add the 2 cups of water. Bring to a boil and reduce to simmer.
After 15 minutes, add the cut potatoes and quartered tomatoes. Simmer for another 10 minutes. Check the seasonings.
Add salt and sugar. Add the coconut milk. Simmer for another 10 minutes. Serve over cooked basmati rice.