This chicken dish is a family favourite and a hit with the kids.
1 whole chicken, no skin, cut into medium sized pieces or 2-3 lbs of chicken breast
2 large potatoes
4 cloves of garlic
Fresh coriander leaves
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 large pieces about 2-3 inches long. If using the whole chicken, make sure it is cut into medium sized pieces. Remove all skin.
2. Prepare the potatoes by peeling them first and then cut each potato into about 6-8 pieces.
3. Dice the onion and garlic finely and keep separate.
4. In a pan, heat up 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, 6-8 minutes if using just chicken breast). Add water as necessary if you start to see the massala drying up.
8. Add the potatoes and coat them in the massala. Cook for 2 minutes before adding 2 cups of hot water.
9. Let cook for a further 5 minutes and then put the lid on and lower the heat. Simmer for 10-15 minutes until the potatoes are fully cooked. If they start to break apart, you’ve overcooked them. Gauge it depending on the size of the potatoes. 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 by Sabina Huq