Indian chicken and potato curry (one-pot)

Ingredients

• 1 tbsp neutral oil
• 800 g boneless skinless chicken thighs
• 1 1/2 tsp fine salt
• 1 large onion (chopped)
• 1 tbsp fresh ginger (grated)
• 4 garlic cloves (minced)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder
• 400 g crushed tomatoes
• 500 g Yukon Gold potatoes (cut into 3 cm chunks)
• 250 ml water
• 1 tsp garam masala
• 2 tbsp fresh cilantro (chopped)
• 1 tbsp lemon juice

Preparation

1. Cut the chicken thighs into 4 cm pieces and toss with 1 tsp salt. 2. Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for 8 minutes total, turning the pieces, then transfer to a plate. 3. Add the onion and cook over medium heat for 8 minutes, stirring now and then, until soft and golden at the edges. 4. Stir in the ginger and garlic and cook for 1 minute, until fragrant. 5. Add the cumin, coriander, turmeric and Kashmiri chili powder. Stir for 1 minute, then add the tomatoes and cook for 5 minutes, stirring as the sauce thickens. 6. Add the potatoes, chicken, water and remaining 1/2 tsp salt. Bring to a boil, cover and simmer gently for 25 minutes, until the potatoes are tender and the chicken is cooked through. 7. Stir in the garam masala, cilantro and lemon juice. Simmer uncovered for 2 minutes.