Name: North Indian chicken in tomato and cumin sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 35.00 ml sunflower oil; 15.00 ml cumin seeds; 1.00 onion medium, chopped; 2.00 garlic cloves, crushed; 410.00 g tomatoes Indian-style; 4.00 carrots julienned; 8.00 chicken thighs; 45.00 ml fresh coriander chopped; 30.00 ml sunflower oil; 5.00 ml mustard seeds; 5.00 ml cumin seeds; 6.00 potatoes washed and cut into cubes; 1.00 ml turmeric ground; 5.00 ml dried chillies crushed; 14.00 ml lemon juice; salt

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Ingredients (16)

35.00 ml	sunflower oil
15.00 ml	cumin — seeds
1.00	onion — medium, chopped
2.00	garlic — cloves, crushed
410.00 g	tomatoes — Indian-style
4.00	carrots — julienned
8.00	chicken — thighs
45.00 ml	fresh coriander — chopped

SPICED POTATOES

30.00 ml	sunflower oil
5.00 ml	mustard — seeds
5.00 ml	cumin — seeds
6.00	potatoes — washed and cut into cubes
1.00 ml	turmeric — ground
5.00 ml	dried chillies — crushed
14.00 ml	lemon juice
	salt

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Method:

1 Heat oil in a large saucepan. Add cumin seeds and stir for 30 seconds. Add onion and garlic and sauté until softened.
2 Add tomatoes and carrots and stir to combine. Add the chicken pieces. Spoon sauce over the chicken, then cover and simmer for 30 minutes or until chicken is cooked through. Season to taste with salt and sprinkle with fresh coriander. Serve with spiced potatoes.
3 SPICED POTATOES While chicken is cooking, heat oil in a pan. Add mustard and cumin seeds. When they pop, add the potato cubes and remaining spices. Stir to coat the potatoes, then cover with a lid and cook over medium heat for about 15 minutes until tender.
4 Season with lemon juice and salt and serve.
Serves: 4
Preparation time: 15 minutes
Cooking time: 35 minutes