INGREDIENTS:
1/3 cup vegetable oil
1/2 tsp. cumin seeds
2 bay leaves
3 green cardamom pods
4 black peppercorns
4 large red onions, finely chopped
4 medium potatoes, peeled and cut into quarters
1 tsp. salt
2 1/4 lb (1kg) chicken thighs
1 tbsp. ginger paste
1 tbsp. garlic paste
2 tbsp. ground coriander
2 tbsp. ground cumin
1 tbsp. chili powder
1 tbsp. ground turmeric
4 tomatoes, chopped
1 2/3 cups chicken stock or water
1 tbsp. finely chopped cilantro leaves

METHOD:Heat the oil in a large pan and add the whole spices.  When they crackle, add the onions and fry over medium heat until golden brown.  Stir in the potatoes and cook for 5 minutes.  Add the salt, then add the chicken and cook for 5-8 minutes or until lightly browned.

Add the ginger and garlic pastes, the ground coriander and cumin, chili powder and turmeric.  Cook for a further 10 minutes, stirring constantly, until spices begin to release their aromas.  Stir in the tomatoes and cook for 5 minutes, then pour in the stock.  Bring to a boil.  Reduce the heat to low and simmer until the chicken is cooked.

Taste and adjust the seasoning, if required.  Serve with steamed rice, finish with the chopped cilantro.