Curried Chicken in Cardamom Infused Coconut Sauce

Inspiration courtesy of www.ecurry.com!

Ingredients:
chicken tenderloins, bite-sized pieces
potatoes, peeled and chopped
1 250 mL carton of coconut milk
8 green cardamom
1 onion, finely chopped
oil
1 bay leaf
1 cinnamon stick
4 cloves
1/2 tsp. sugar
1 Tbs. Patak's spicy ginger and garlic paste
1 Tbs. minced garlic
~2 cups tomato paste
1 Tbs. salt
1 tsp. garam masala
1 1/2 tsp. red chili powder

Directions:
1. Use a mortar and pestle to grind the 8 cardamom pods to a powder. In a bowl, add the the cardamom powder to the coconut milk. Set aside for later use.
2. Boil water with salt in a pot, cook the potatoes until they are COOKED but not FULLY cooked (they should still have a "bite" to them). Set aside for a few minutes.
3. In a saucepan, heat up oil. Once heated, add bay leaf, the cinnamon stick, and cloves.
4. When the cinnamon stick has opened, add the onion and sugar. Saute for a few minutes until the onion slices are glazed and slightly browned at the edges.
5. Add chicken, garam masala, salt, and red chili powder. Stir fry for a few minutes.
6. Add garlic and PATOK spicy ginger and garlic paste.

7. Potatoes!

8. Add tomato paste and then sufficient water so the paste can reduce to a sauce (should be ~3-4 cups).

9. Reduce the heat and place a lid on the saucepan. Let the tomato sauce come to a bubbling simmer. Remove the lid when the oil has visibly separated from the juices.
10. Remove the cardamom skins that are swimming around in the coconut sauce. It's easy if you use a fork.
11. Add the cardamom sauce to the saucepan and mix until the color of the sauce is the same all around. Place the lid back on and let the sauce come to a bubbling simmer again.

12. Remove the lid.


Suggestion: eat over basmati rice. dat's what i did, yo.