The best chicken curry you’ll ever make!
Chop onion and potatoes. Leave potatoes in a bowl of cold water to avoid browning.
Pour half a cup of oil into a large pot on medium heat. Once it heats up, add onion to pot.
Once the onions start to cook, stir in the bay leaves, cinnamon, and cardamom. Continue stirring until onions are golden. Let mixture simmer for about 4 minutes.
Add the garlic paste, ginger paste, and onion paste to the pot. Let cook for a few minutes.
Add remaining spices and 1/2 cup of water to the pot. Bring water to a boil.
Once the mixture comes to a boil, add 1 cup of water and stir continuously for 5 minutes. Allow the curry to thicken.
Add in chicken, one by one to avoid spillage.
Cook for 3-4 minutes then add drained potatoes and 1/2 cup of water.
Cook on medium heat stirring every 7-10 minutes until potatoes become soft and chicken is cooked through.
Once potatoes are soft and the chicken is cooked, serve with basmati rice or preferred sides and enjoy!