This dish is loaded with protein and is a quick alternative to making separate vegetable and chicken dishes.
1 white onion
You can use any vegetables of your choice. I’ve tried it with:
1 tomato, 1/4 cabbage, 2 carrots, 1/2 can of red kidney beans, 3 stalks of celery, a handful of peas, 1/2 can chick peas/garbanzo beans.
A handful of fresh coriander leaves
Spices: 1/2 tsp cumin powder, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/2 coriander powder. 1/2 tsp salt (or to taste).
A pinch of cumin seeds (optional)
1 Tbsp of cooking oil
1. Prepare the chicken by thoroughly washing and cleaning it and then cut the chicken into small cubes
2. Prepare all vegetables by slicing them all in fairly small pieces so they look consistent and will cook quickly. Wash and drain the canned vegetables.
3. In a non stick pan, heat up 1 tbsp of oil and add a pinch of cumin seeds. Fry till they turn brown.
4. If you don’t have any cumin seeds, start here by slicing the onion in half and then cut the onion into thin slices
5. Add onion to hot oil and fry until brown
6. Add all spices and the salt and mix into the onion stirring all the while.
7. Chop up a tomato and stir into the mixture. Add about 1/4 to 1/2 cup of water to make a smooth paste/massala. Let simmer for about 3-4 minutes until the texture of the massala looks good. Note: it should look browny red in color and the onion should mostly have dissolved by now.
8. Now add the prepared chicken cubes and stir into the massala really well and cook for about 10 minutes until the chicken is just about cooked.
9. Add all vegetables except the canned ones. Stir for 2-3 minutes and then add the canned vegetables. Stir again for a minute or two and then cover with a lid and let simmer for 6-8 minutes until cooked.
10. Sprinkle a handful of chopped fresh coriander for decoration and flavour.
Note: If you choose to use potatoes, you will need to cut them into small cubes and add them before adding the chicken to the massala. (I tend not to use potatoes since the dish will be too carb heavy and adds on 10 minutes to the cooking time).
Recommendations: Enjoy with rice or bread of your choice. A great accompaniment to any vegetable dish is daal (lentil curry).
Recipe by Sabina Huq