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Toss all together all the marinade ingredients with the boneless chicken pieces and marinate the chicken for an hour or two before grilling or broiling to completely cook (about 8-10 minutes). The chicken can also be marinated over night.
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To make the sauce, puree the onions and garlic in a food processor or chop as finely as possible.
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Heat the peanut oil over medium heat in a large saucepan or dutch oven and cook until the onions are softened, about 5 minutes.
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Add the crushed tomatoes, water,yellow curry powder, coriander, cardamom, cinnamon, red curry powder, fresh ginger, salt, pepper and honey.
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Simmer slowly for about 20 minutes before adding the cooked chicken and parboiled potatoes. ( I parboil them about 5 minutes in salted water).
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Simmer until the potato pieces are fork tender and completely cooked. (or about 10 minutes if not adding potatoes) Serve with roti or naan bread.