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Ingredients: (serves 4-6)
1 whole chicken, no skin, cut into medium sized pieces or 2 lbs of chicken breast
1/2 white cabbage
Fresh coriander leaves
4 gloves of garlic
Spices: 1 tsp turmeric, 1 tsp chilli powder, 1 heaped tsp cumin, 1 heaped tsp coriander, and 1 tsp salt
1. Wash and clean the chicken and if using breast pieces only, cut into 2 inch size pieces. If using the whole chicken, make sure it is cut into medium sized pieces. Remove all skin.
2. Wash and cut the cabbage into thin strips.
3. Dice the onion and garlic finely and keep separate.
4. In a pan, heat up 2-3 tablespoons of oil. Add the garlic and fry until almost brown taking care not to burn the garlic.
5. Add the diced onion and fry until brown.
6. Add all spices as above including the salt and fry for 2 minutes. Add 1 cup of water to make a smooth paste. (If you have a blender, fry just one onion and blend the other. You will still need to add some water, but not as much).
7. Once you have enough massala, add the chicken. Put the heat on high and allow to cook until the chicken browns all over (10-12 minutes if using a whole chicken, 5-7 minutes if using chicken breast). Add water as necessary if you start to see the massala drying up.
8. Add the cabbage and stir well, allowing the spices to mix into the cabbage. Cook on high for 4-5 minutes.
9. Add 1 cup of hot water, stir well and put the lid on. Lower the heat and simmer for 10-15 minutes until both the chicken and cabbage are fully cooked. This dish shouldn’t be watery, so dry it up on high heat for a few minutes if need be by removing the lid.
10. Remove from heat and sprinkle a generous amount of fresh chopped coriander leaves all over.
Recommendations: Serve with hot rice of your choice or any bread of your choice such as roti, chapatti, or naan bread. For a healthier option, serve with wholewheat pita bread or wholewheat chapatti.
Recipe & image by Sabina Huq