Lebanese Chicken and Potato Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Chicken thighs (1.5 pounds, boneless and skinless)
• Tomatoes (2 large, diced)
• Tomato paste (2 tablespoons)
• Potatoes (3 medium, cubed)
• Cilantro (1/4 cup, chopped (for garnish))
• Cumin (1 teaspoon)
• Coriander (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Cayenne pepper (1/4 teaspoon (or to taste))
• Turmeric (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Water (enough to cover the chicken and potatoes)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
4. Add the chicken thighs to the pot, browning them on all sides for about 5-7 minutes.
5. Incorporate the diced tomatoes, tomato paste, turmeric, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Stir well to coat the chicken with the spice mixture.
6. Add the cubed potatoes and gently stir to ensure they are coated in the spices.
7. Pour in enough water to cover the chicken and potatoes. Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
8. Once cooked, taste and adjust seasoning if necessary.
9. Serve the curry hot, garnished with fresh chopped cilantro.