2 tablespoon vegetable oil
2 medium onions, halved, thinly sliced
2 tablespoons garlic, minced
2 tablespoons ginger, fresh, minced
1 tablespoon chili pepper, Serrano or jalapeno, minced
1 tablespoon cinnamon, ground
1 tablespoon cardamom, ground
1 tablespoon coriander, ground
6-8 chicken thighs, skin removed, bone in, 6 large or 8 small
1 1/2 teaspoons kosher salt, more to taste
1 teaspoon black pepper
2 large potatoes, peeled and cut into large chunks
3/4 cup coconut milk
1 cup chicken stock
2 tablespoons lime juice
1/2 cup cilantro, chopped
1. In a Dutch oven or large heavy-bottomed pan, heat oil over medium heat until hot, but not smoking. Add onions, stirring occasionally until translucent, 5-7 minutes. Add garlic, ginger, chili, stirring often 1 minute. Add cinnamon, cardamom, coriander, stir 30 seconds.
2. Add chicken, salt, pepper, coconut milk, and just enough chicken stock to half cover the potatoes and thighs. Turn heat to high and bring to simmer, cover and put in oven and cook for 45-60 minutes until tender.
3. Remove potatoes and chicken with slotted spoon. Tent loosely with aluminum foil and let rest. Remove as much fat as you can from the surface of the sauce and simmer to thicken slightly over medium-high for 5-6 minutes and remove from heat.
4. Add lime juice and cilantro and pour over chicken and potatoes and serve.