Chicken in curry sauce

Ingredients:

• 6 chicken thighs (or about 800 g) boneless, skinned and halved
• 450 g potatoes, cut into quarters
• 2 small bunches coarsely chopped cilantro leaves, 1.5 tbsp.
• 1 bunch of coarsely chopped fresh mint leaves, 1.5 tbsp.
• 1 chopped red onion
• 6 cloves of garlic
• 4 cm piece of ginger, pre-peeled and chopped
• 1/4 cup water and another 1.5 cups.
• 2 tbsp. l. olive oil
• 2 chopped shallots
• 2 tsp ground cumin
• 1 teaspoon ground coriander
• 1/2 tsp garam masala spices
• 1/2 tsp ground turmeric
• 1/2 tsp malt vinegar
• 1/4 cup natural yogurt, beaten until smooth
• Cooked basmati rice or warm naan (Indian bread) – for serving

Preparation:

1. Place the cilantro, mint, onion, garlic, ginger, salt, and pepper (to taste) in a food processor (or blender) and puree until smooth. While pureeing, add 1/4 cup water and blend until the mixture reaches a thick, masala-like consistency. Set the mixture aside.
2. In a large saucepan or deep frying pan, heat the olive oil over low heat until it comes to a simmer. Add the shallots and cook, stirring constantly, until golden brown.
   
   Add the spices and fry for another 30 seconds. Pour the masala spices into the pan and cook, stirring constantly, until the mixture infuses with color and aroma. You'll know the mixture is ready when it becomes a rich color, small drops of oil appear on the surface, and the masala turns into a sticky mass.
   
   Add the chicken, coating each piece in the masala mixture, and stir constantly. Continue cooking for another 5 minutes, until the chicken is completely coated in the masala. Add about 1.5 cups of water to cover the chicken, then add the potatoes and vinegar. Bring to a boil, then reduce the heat and simmer uncovered until the chicken is tender and the sauce has thickened slightly, about 25-30 minutes.
3. Remove the pan from the heat and stir in the yogurt. Adjust seasonings to taste, if desired. Transfer the mixture to a serving platter and serve with rice or Indian bread.