• 1 medium onion, chopped
• 6 cloves garlic, chopped
• 1 jalapeno, chopped
• 1 tablespoon garam masala
• 1/2 teaspoon ground cumin
• 2 to 4 cloves
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/14 cup water
• 1 chicken, cut into 8 pieces
• 4 medium potatoes, peeled and diced
• Kosher salt
• Steamed white rice, for serving

Preparation

In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste.

Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes.

Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice.