Trinidad Curry Chicken

Ingredients

 * 5 pieces - 500g chicken portions
 * 2 large potatoes
 * 1 large onion
 * 250 g peas or mixed veggies
 * ¼ tsp cinnamon, cardamom, cloves
 * ½ 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
 * ¼ cup soy sauce
 * oil

Directions

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