Ingredients:
Chicken: 500 gms
Potato: 5-6 baby potatoes, cut in two pieces OR 2 medium size potatoes, cut in four pieces
Onion: One medium size, finely chopped
Bay leaf: 2 nos.
Cooking oil: 2-3 tablespoons
Turmeric powder: 1 tablespoon (or as per requirement)
Salt: As per taste

For curry paste:
Ginger: 1 inch in size
Garlic: 6-7 cloves
Onion: Half of a medium-sized onion, roughly chopped
Dry red chillies: 2-3 nos. 
(Add the above ingredients into a blender and make a fine paste)

For garnishing:
Coriander leaves: Half a cup, chopped
Spring onion: Half a cup, chopped

Preparation: 45 minutes to an hour, serves 3-4 persons.

Heat a deep pan or kadhai (I used my cast iron dutch oven) and add 2-3 tablespoons of cooking oil. Once the oil is hot enough add bay leaves and chopped onion. Fry the onion until it is brown and translucent. Add the curry paste, turmeric powder and salt and keep stirring in medium flame. Fry all the spice mix until the oil gets separated from the spice. If required, pour a little water to avoid burning. Once the spice is done add the chicken, stir for some time and add the potatoes. Stir it, let each of the chicken and potato pieces mix with the spices and cover it for some time. Once the chicken releases water, remove the cover and stir the chicken again in medium heat until the water gets dried and the gravy starts sticking at the bottom of the pan. Before it gets burnt add 3 to 4 cups of water for the curry and bring it to boil. Lower flame as much as you can and let it simmer for at least 45 minutes.

A slow-cooked item is always more delicious and flavourful than something cooked in a hurry. After 45 minutes the chicken curry will be ready. Turn the heat off and garnish with chopped coriander and spring onions. Serve with hot steamed rice.