Grilled Curry Potatoes

Ingredients

1 tbsp of olive oil (15ml)
1 x large Vidalia onion cut into large wedges
3 cups of chicken broth (750ml)
3 tsp freshly grated ginger (15ml)
2 tsp of ground coriander (10ml)
2 tsp of ground cumin (10ml)
1/2 tsp of cayenne pepper (2ml)
3 tsp of Madras Curry powder (15ml)
1 tsp of Tumeric (5ml)
1 1/2 tsp of crushed garlic (7ml)
Salt and pepper to taste
6 x russet potatoes unpeeled, washed and quartered
2 x limes quartered
1 tbsp of vegetable oil (15ml)

Directions

Preheat the grill to 375°F/190°C
Place the olive oil in a large cast iron skillet and put over medium heat. Add the onions and cook without stirring for 8 minutes or until the onions begin to brown. Add spices, ginger, garlic, salt and pepper and cook until fragrant – about 1 minute.
Add 1-½ cups (450ml) of chicken stock and stir. Simmer over low heat for approximately 10-15 minutes until the mixture gets thick. Add potatoes to the skillet and toss to coat.
Add remaining stock. Place skillet uncovered on the barbecue and close the lid on the grill.
Cook for 30 minutes adding water/stock as necessary or until potatoes are tender.
For the finished dish, the potatoes should be slightly dry and the sauce thick.
Serve the potatoes hot with wedges of lime.