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servings:

This great recipe for chicken curry is from "Martha Stewart's Cooking School."

• 1 cinnamon stick, broken into 1-inch pieces
• 2 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1/2 teaspoon whole allspice
• 3 medium-size yellow onions, peeled and coarsely chopped (3 1/2 cups)
• 10 to 12 garlic cloves, peeled and thinly sliced
• 1 piece (4 ounces) fresh ginger, peeled and coarsely chopped
• 3 tablespoons sunflower or other neutral-tasting oil
• 1 tablespoon cumin seeds
• 1 tablespoon black or brown mustard seeds
• 2 tablespoons tomato paste
• 1 quart Basic Chicken Stock
• 1 teaspoon turmeric
• 6 fresh curry leaves (optional)
• 2 dried bay leaves
• 3 small dried red chiles, finely ground
• Coarse salt
• 10 chicken thighs (about 3 1/2 pounds), cut in half through the bone (or left whole)
• 2 medium russet potatoes, peeled and cut into 1/2-inch dice
• 1/2 cup chopped cilantro, plus sprigs for garnish
• Cooked Basmati Rice
• Plain yogurt
• Lime wedges

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