Trinidad Curry Chicken

Ingredients

 * 5 pieces - 500g chicken portions
 * 2 large potatoes
 * 1 large onion
 * 250 grams peas or mixed vegies
 * 1/4 tsp- cinnamon, cardamom, cloves
 * 1/2 tsp chili, powder
 * 1 tsp- black mustard seeds, turmeric, chicken stock
 * 2 tsp- green herb stock, ground cumin, ground coriander, crushed garlic, crushed ginger, garam masala
 * 1/4 cup soy sauce oil

Directions

 * 1) Bone chicken and dice into small pieces. Chop chicken bones into small pieces with a sharp knife or use boneless chicken pieces. Peel and dice the potatoes into medium size cubes. Coarsely slice the onion.
 * 2) In a large pot heat the oil and the black mustard seeds. Keep covered and fry until the seeds pop (careful not to burn the seeds).
 * 3) Add the onions and sauté until tender. Add all the spices except the garam masala. Fry for a few minutes. Add the chicken and chicken bones and fry for a few minutes. Add all the potatoes and cover with water. Bring pot to boil and then simmer gently for approximately 15 minutes.
 * 4) Add the vegetables and cook a further 10 minutes until the chicken and potatoes are cooked.
 * 5) Lastly add the garam masala, mix and leave for a few minutes before serving. Serve with rice.
 * 6) To make the curry creamer add 2 tablespoons of un-sweetened plain yoghurt when adding the spices.
 * 7) One of the favorites with the kids, family recipe with lots of modifications.