Chicken Curry with Fingerling Potatoes

Ingredients:

• 10-12 Chicken drumsticks/ leg pieces, skinless
• 6-7 fingerling potates, slit vertically, just in two pieces
• 5 large onions, thinly sliced
• 5 garlic cloves, crushed
• 1 1/2 teaspoon grated ginger
• 1 cup crushed tomatoes
• 1 small plum tomato, large cubed
• 3 small dried bay leaves
• 2 cinnamon sticks
• 1  teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1  teaspoon garam masala powder
• 1 teaspoon red chilli powder
• 1 teaspoon red chilli flakes
• 1 green chilli, chopped
• salt to taste
• 3 tablespoon oil

For marinating:

• 1 teaspoon turmeric powder
• 1/2 red chilli powder
• 1 1/2 teaspoon salt

Preparation:

• Remove the skin of chicken drumsticks/leg pieces. Marinate them with the ingredients mentioned under marination.
• Heat oil in a large dutch oven, add garlic, ginger, red chilli flakes, onions , cinnamon sticks and bay leaves. Cook until onions are reduced in quantity and slightly golden brown.
• Add cubed tomatoes, crushed tomatoes, fingerling potatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cover the lid. Cook until oil seperates from the masala.
• Add chicken leg pieces and cook uncover for 5-10 minutes on medium high heat. Stir in between so that it do not stick to the bottom.
• Add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
• Serve hot with basmati rice and enjoy.