Ingredients Serves 5
1 inch piece fresh root ginger
5-6 cloves garlic
100ml vegetable oil
2-3 medium onions, finely sliced
2 teaspoons salt
4-5 bay leaves
3-4 sticks of cinnamon
4-5 whole cloves
4-5 elachi (cardamom pods)
1/4 teaspoon garam masala
1 heaped teaspoon curry powder
1 heaped teaspoon dhania powder (ground coriander)
1 heaped teaspoon jeera powder (ground cumin)
1/2 teaspoon chilli powder, or more to taste
1 1/2 teaspoons haldi powder (turmeric)
5-6 chicken breast fillets
3-4 medium potatoes
A good pinch fresh coriander leaves to garnish
30min > Cook:1hr > Ready in:1hr30min
Blend ginger and garlic together until it forms a smooth paste.
In a large pot, add the oil, onions, ginger and garlic mix, salt, bay leaves, cinnamon, cloves and elachi. Slowly simmer on a low heat, until the onions are virtually dissolved. If need be, add a half a cup of water if it gets too dry at any time until the onions are soft enough.
Next add all the powdered spices and gently cook for a further five minutes. Again add a small amout of water if it gets too dry, about half a cup.
Cut the chicken into bite-sized cubes. Peel and chop the potatoes into quarters. Add both the chicken and potatoes to the pot. Stir them into the spicy mix, making sure everything is thickly coated. Cook for a further five minutes on a low heat.
Cover the whole lot with boiled water from the kettle, and simmer for around 20 minutes or until the chicken and potatoes are cooked through.
Garnish with freshly chopped coriander to bring out the flavour. Now you can enjoy with your favourite rice!! :)
Make ahead It tastes really good on the second day. I know it sounds strange but it's actually true!!
Member since: 2nd April 2013
Hi I'm Tom Bosher
I run thebestofchelmsford and am passionate about helping the independent businesses in Chelmsford thrive and achieve their goals.