Chicken and pumpkin curry

Two small chickens, broken down into small pieces.

My friend Safa always splits the bones when she makes curry dishes, and I've started copying her. I think the smaller pieces have more flavor and the bone itself releases more flavor into the sauce.

To split the bone you will need a big kitchen knife, I like something with a rectangular shape and good blade. Say you are splitting the thigh, cut the thigh meat down so the bone is showing. Then raise the knife back up and bring the blade down quickly with a good whack right onto the surface of the bone. It should split easily.

Remove the skin from everything but the wings. Soak the chicken pieces in big bowl of salt water for a few minutes, rinse and set aside.

1 onion
4 cloves of garlic
4 Yukon Gold potatoes, peeled and chunked
2 cups pumpkin, peeled and chunked
2 cups green beans

6 cardamom pods
4 cloves (whole)
turmeric (about a tablespoon or a little more)
ground coriander (a dash)
cumin (a bigger dash)
garam marsala (a couple dashes)
2 small stems saffron (not more)
ground ginger (very small pinch, I would have grated fresh, but I didn't have any, if you have fresh add it with the garlic)

2 cubes Knorrs Chicken bullion
Canola oil
Water

Heat the oil in a deep pot, something big like a pasta or soup pot. Add the garlic, fresh ginger if you have it. Let it release but not brown. Add the onion, cardamom and cloves. Let everything release into the oil. Then add the ground spices and cook for a minute until the air is fragrant with them.

Add the chicken pieces, toss until they are coated. Let them cook on a high heat for several minutes until the outsides have all turned color. Crumble the bullion over the chicken and add water to cover. Turn the heat down, cover and cook about 30 minutes.

Add potato and pumpkin pieces. Cook until almost tender (about 40 minutes). Add green beans. Cook another 15 minutes or until green beans are tender.

Taste and add salt if necessary.

Serve over basmati rice or quinoa.