Chicken Korma

Chicken Korma
(from a cookbook I lost long ago...)

1 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
seeds from 6 cardamom pods
3 whole cloves
2 Tbsp dry flaked unsweetened coconut
2 Tbsp ground or finely chopped cashews
1/2 tsp. finely chopped lemongrass
1/4 tsp cinnamon
1/4 - 1/2 tsp cayenne
1 tsp tumeric
2 1/2 lbs chicken thighs (skinless, but with bones)
1 medium onion, finely chopped
3 cloves garlic, minced
1 Tbsp finely minced ginger
2 Tbsp vegetable oil
1/2 tsp salt
1 medium tomato, coarsely chopped
1 c. plain yogurt
1 Tbsp fresh lime juice
3-4 small potatoes, cut into small dice
chopped fresh coriander for garnish

Season the chicken:
Toast coriandar, cumin, fennel and fenugreek seeds. Cool, then grind with cardamom, cloves, and coconut. Combine ground spices with lemongrass, cinnamon, cayenne, tumeric and mix thoroughly. Pour spice mixture over chicken thighs, turning to coat. Let stand in refrigerator at least 2 hours.

Cook:
In heavy pot, saute onion, garlic, ginger in the oil over medium heat, stirring, until vegetables are tender and aromatic. Place chicken and all the spice mixture in pot. Add salt, tomoatoes, yogurt, lime juice. Cover and cook over low heat 30 min. Add potaotes. Continue to cook over low heat, uncovered, stirring occasionally for another hour or so: until chicken is cooked and sauce thickened. Taste for salt & lime. Garnish with fresh coriander and serve hot with rice.