1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1 Tablespoon grated, peeled fresh ginger
¼ teaspoon ground turmeric
3 teaspoons sweet curry powder
2 teaspoons garam massala
4 cups finely chopped onion
2 garlic cloves, minced
3 cans diced tomatos, drained
2 tablespoon fresh lemon juice
4 skinless chicken breasts
1½ lb peeled baking potatoes, cut into 1 in pieces (about 4 – 5 medium)
¼ cup chopped fresh cilantro

Combine first seven ingredients. Heat Dutch oven or heavy casserole on high, then reduce to medium heat. Add 1 tablespoon water, onion and garlic; cook 15 minutes, stirring frequently. Add the cumin mixture, tomato and lemon juice. Cook 10 min, stirring occasionally. Add chicken and potatoes to pan; stir in chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 50 min or until chicken is done.

Or, make without potatoes and serve with basmati rice

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