3 tablespoons olive oil
1 onion sliced
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 teaspoon tumeric
1 teaspoon coriander
1 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons curry powder
½ teaspoon ground cloves
2 pounds boneless, skinless chicken breast and thighs (preseason with salt and pepper)
1 green bell pepper, chopped
2 jalapeño peppers, diced
2 white potatoes, diced
1 small can tomato paste
1 teaspoon vinegar
2 cups chicken stock
½ cup plain yogurt or buttermilk
1 banana, sliced (highly recommended)
1 tomato, diced
Over medium-high, heat olive oil in a large pan. Add onions and garlic. Cook until onions become translucent, 5 minutes, stirring continuously.
Add ginger, tumeric, coriander, cumin, cinnamon, curry powder and cloves. Cook for two minutes, stirring continuously
Reduce heat slightly and add chicken pieces to brown on all sides. You may need to push the onions to the edge of the pan to make sure the all the chicken is browned.
Add the remaining ingredients, except the yogurt/buttermilk. Cover and reduce heat to low. Stir occasionally until the chicken and potatoes are cooked through, 45 min. – 1 hour.
When the dish is done, stir in the yogurt/buttermilk, just before serving.
Top with desired toppings (please add the banana) and serve with rice
adapted by congocookbook.com