Indian-style chicken curry with potatoes

Blend a quarter of the onion with the ginger, garlic, green chilies (optional) and tomato to a smooth paste; with no yogurt, add another tomato here.

Take the yogurt out of the fridge before starting and stir it thoroughly so it does not curdle in the hot pan.

Heat the oil in a pot on high, then reduce to low and add the bay leaf, cracked green cardamoms, cinnamon stick and cloves.

Add the sliced onions with a sprinkle of salt; stir frequently on medium-high, then once the edges brown, on medium-low continuously until golden, not too brown.

Turn the heat low and add a splash of water to stop the browning; add turmeric and Kashmiri red chili powder and stir only 2 to 3 seconds, then add the paste and stir on medium-high a minute or two.

Add the chicken, drained in a colander after washing, and stir on high until all the liquid it releases dries up.

Add the salt, ground coriander and garam masala.

With the heat low, stir the yogurt again and add it, stirring constantly so it does not separate; once it bubbles raise the heat to medium-low and stir frequently, until the oil floats on the surface.

Add the potatoes (optional), about a cup of hot water, and a little sugar (optional).

Cover and cook on very low heat 25 minutes, uncovering to stir from time to time.

Remove the floating whole spices; finish with a pinch of ground mace and nutmeg (optional). The gravy should be smooth and silky, with no onions visible.