A flavorful and aromatic Ugandan-inspired potato curry, perfect for a quick and satisfying meal.
Heat the oil in a large skillet over medium heat.
Ensure the oil is hot enough to sizzle when you add the onions, but not smoking.
Add the onions and sauté until they turn golden brown.
Stir frequently to prevent the onions from burning and ensure even cooking.
Stir in the garlic and cook for 30 seconds until fragrant.
Avoid overcooking the garlic as it can turn bitter.
Add the turmeric, cinnamon, and coriander, and stir for 1 minute to toast the spices.
Toasting the spices enhances their flavor and aroma.
Mix in the tomato paste, lemon juice, and chili sauce, stirring well.
Adjust the chili sauce quantity to control the heat level.
Add the potatoes and water, stirring to coat the potatoes evenly.
Cut the potatoes into even pieces for uniform cooking.
Simmer uncovered for 10 minutes until the potatoes are tender and the sauce has thickened.
Stir occasionally to prevent sticking and ensure even cooking.
Garnish with fresh parsley and serve warm.
Serve with a side of rice or bread for a complete meal.
