Whenever my mother would ask me what I wanted for lunch, it was ALMOST always this sauce with white rice.
1) whole chicken cut in 4 pieces, or 8 if you so desire
2) 2 medium potatoes quartered
3) 1 medium onion finely minced
4) 2 cloves of garlic minced
5) 1 green chillie pepper grated
6) 2 tblsp of finely chopped cilantro
7) 2-3 tblsp of Oilive Oil
8) 1 tsp of ground cumin
9) 3/4 tsp of ground coriander
10) 1/4 tsp of ground cinnamon
11) 1/4 tsp curry powder
12) a couple of cardamon pods
13) 1 tblsp of tomato paste
14) Salt to taste
Place a pot under medium heat, add the olive oil and onions and potatoes and sautee until the onions are golden brown. Add the chicken and garlic and let cook until the water from the chicken dries out. Add the spices–cumin, coriander, cinnamon, cardamon, and curry powder–and the the green chillie and let the flavors marry for about 3 minutes.
Add about 2 cups of boiling water to cover the chicken entirely, then cover the pot and let boil until the chicken and potatoes cooked through. Will take about 4-5 minutes. Add the salt and tomato paste and let simmer until the sauce thickens and the oil rises to the surface.
Garnish with finely chopped cilantro. Serve hot with white rice.