Murgir jhol (home-style chicken curry)

• 2 1/2 cups uncooked white or brown rice
• 1/3 cup vegetable oil
• 1/2 tsp cumin seeds (or ground)
• 2 cinnamon or bay leaves
• 3 green cardamom pods (or 1 tsp ground)
• 4 black peppercorns (or 1/8 tsp ground)
• 4 large red onions, finely chopped
• 4 medium potatoes (1 3/4 lb total), peeled and cut into quarters
• 2 tsp salt
• 2 lb boneless skinless chicken thighs, trimmed of visible fat
• 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 or blended to a puree
• 1 2/3 cups chicken stock or water
• 1 tsp ground cardamom (or 3 green pods roasted and ground)
• 1 tsp ground cinnamon (or 2" stick roasted and ground
• 1 Tbsp finely chopped cilantro leaves

NOTE: Some ingredients are used in more than one place. Use the measurements above in order.

Start rice in rice cooker according to package directions.

Heat the oil in a very large pan or dutch oven and add the cumin seeds, bay leaves, cardamom, and black pepper. After 1 minute, add the onions and fry over medium heat until golden brown. Stir in the potatoes, and cook for 5 minutes. Add 1 tsp of the salt, then add the chicken and cook for 5-8 minutes until lightly browned.

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

Check seasoning. Top with cardamom, cinnamon, and cilantro.

Makes 8 servings, 14 WW PointsPlus each.