Almost 5 years ago, I went to India with my mom to shop for my wedding. India is home but things change so quickly, it’s also unfamiliar. We had to shop for my wedding and also, “break the news” that I was marrying a white guy to our family. Weddings are beautiful and joyous but they’re also stressful to plan. Add to that the coming together of two people from two very different places in the world. As we went around India, mother and daughter, with our shopping in tow, our family surprised us. I can’t say it wasn’t shocking to some or that every single person greeted this news with open arms but my expectations and fears were so heightened, everyone exceeded my expectations. That’s right kids, if you take anything away from this post, lower your expectations and you’ll never experience disappointment!

Our first night in India, we stayed with one of my aunt’s and her family in New Delhi. We were seeing each other after many years and she had made a feast. I can’t remember everything she made but I can’t forget her chicken curry. It was very similar to other chicken curries I’ve had but she used a big stick of cinnamon in her curry that really set it apart. Cinnamon is a common ingredient in savory Southeast, South Asian, and Middle Eastern cooking but it’s not always a common addition to chicken curries in East India, where my family is from. It is much more commonly found in meat curries of North India. Since trying her curry, I always make sure I have whole cinnamon sticks in my spice cabinet - it’s now a must-have for my chicken, lamb, and pork curries. It imparts a bright and sweet note to balance out spiciness.

I’ve shared my classic chicken curry recipe on the blog before. This recipe is very similar to that but with a few key differences: a) the cinnamon is not optional b) the cherry tomatoes that bring a better sweet-sour balance than my usual plum tomatoes c) the tomato paste that adds a great depth of flavor d) black pepper for extra intrigue and e) the dried fenugreek leaves (methi) that bring a smoky, earthy flavor. You’ll see I also use mace, cardamom pods, and cumin, along with my cinnamon, to flavor my oil. If you don’t have all of these ingredients, don’t fret - just get your hands on the cinnamon and whole cumin seeds, and you’ll still end up with a fabulous homestyle curry. This curry recpe works with whichever type of meat you have on hand. You can skip the potatoes but my mom has always made her chicken curries with potatoes, so I can’t do without.

Serves 2

Ingredients

• 3-4 skinless chicken thighs, cut into bite-sized pieces

• 2 small potatoes, cut into eighths

• 1 tbsp olive oil

• 1/2 tsp cumin seeds

• 1" piece whole cinnamon

• 3 green cardamom

• Few pieces of mace (optional)

• 1 bay leaf

• 1 medium white or yellow onion diced

• 1 tbsp grated ginger

• 1 tbsp grated garlic

• 1 tbsp tomato paste

• 1/2 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/2 tsp cayenne pepper or 1 green chili like serrano, sliced thinly

• 2 tsp coriander powder

• 1 tsp curry powder

• 1 tsp black pepper, ground

• 1/4 tsp Kashmiri red chili powder (optional, mostly adds color)

• 12-14 cherry tomatoes

• 1 cup water

• 1/4 tsp garam masala

• 2 tsp fenugreek leaves (methi)

• salt to taste

• cilantro to garnish

Method

Flavor the oil. Heat a pan over medium-high heat and add the oil. When the oil shimmers, add the cardamom, cinnamom stick, mace and bay leaf and tilt the pan to let them flavor the oil. Next, add the cumin seeds - they should sizzle and toast immediately.

Add the diced onions and mix well. Sprinkle a little salt and cook for 15 mins uncovered; move them around and add a tablespoon of water to keep them from burning. You should end up with golden brown and soft onions. Lower the heat slightly. Add the grated ginger and garlic, tomato paste, and cook for 5 mins. Garlic can burn easily and turn bitter so keep this moving in the pan; if needed, add a tablespoon of water or broth to keep it from sticking to the pan.

Next, add the chicken and potatoes and cook for 5 mins. Now add in the powdered spices: cumin, turmeric, cayenne, coriander, curry powder, black pepper, and Kashmiri red chili powder. Cook for 3-4 mins to allow the spices to mix well with the chicken. Add a cup of water and the cherry tomatoes whole. Add in some salt; remember you salted the onions so be careful not to over-salt. Mix well, cover completely with a lid, and let cook for 20 mins on medium-low heat.

Remove the lid and check if the potatoes are done and if the gravy’s consistency is to your liking; if the gravy is too thin, cook uncovered for 10 mins to get rid of the excess water. Most of your cherry tomatoes will have popped but if not, pop a few with the back of your spatula to flavor the curry.

Finally, add the garam masala and dried fenugreek leaves (methi), mix well, and turn off the heat. Garnish with cilantro and let sit for 5-10 mins. Serve with warm rice or rotis!