North Indian chicken in tomato and cumin sauce

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 17
Servings 4
Time 15 minutes

Ingredients

  • 35
    ml
    sunflower oil
  • 15
    ml
    cumin seeds
  • 1
    medium onion, chopped
  • 2
    cloves garlic, crushed
  • 410
    g
    Indian-style tomatoes
  • 4
    carrots, cut into julienne strips
  • 8
    chicken thighs
  • 45
    ml
    fresh coriander, chopped
  • SPICED POTATOES
  • 30
    ml
    sunflower oil
  • 5
    ml
    mustard seeds
  • 5
    ml
    cumin seeds
  • 6
    potatoes, washed and cut into cubes
  • 1
    ml
    ground turmeric
  • 5
    ml
    dried crushed chillies
  • 14
    ml
    lemon juice
  • salt
 

Method

35 minutes
 
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
 

Read more on: poultry  |  shallow-fry
 

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