Indian curry chicken recipe

Chicken second courses Indian cuisine

5 medium white potatoes (about 1½ pounds), peeled 1 medium green sweet pepper, seeded and cut into 1-inch pieces 1 medium onion, sliced 1 pound skinless, boneless chicken breast halves or thighs, cut into 1-inch pieces 1½ cups chopped tomato (3 medium) 1 tablespoon ground coriander 1½ teaspoons paprika 1 teaspoon grated fresh ginger or ¼ teaspoon ground ginger ¾ teaspoon salt ½ teaspoon ground turmeric ¼ - ½ teaspoon crushed red pepper ¼ teaspoon ground cinnamon ⅛ teaspoon ground cloves 1 cup chicken broth 2 tablespoons cold water 4 teaspoons cornstarch