Chicken Curry With Potatoes And Squash

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2 tablespoons ground coriander

1 tablespoon plus 1 teaspoon pure chile powder, such as pasilla

1/4 teaspoon turmeric

3 tablespoons water

1/2 cup vegetable oil

3 onions, halved and thinly sliced

8 garlic cloves, thinly sliced

One 1-inch piece of fresh ginger, peeled and thinly sliced

12 curry leaves

2 teaspoons garam masala

1 teaspoon freshly ground black pepper

One 3 1/2-pound chicken, cut into 8 pieces, wing tips removed

Kosher salt

1 large baking potato, peeled and cut into 1-inch dice

3/4 pound butternut squash, peeled, seeded and cut into 1/2-inch dice

One 14-ounce can unsweetened coconut milk

1 cup chicken stock or low-sodium broth

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