|1||chicken — legs and thighs|
|2||large onions — chopped|
|3 Tbs||garlic and ginger paste|
|2||tomatoes — deseeded, finely chopped|
|3 Tbs||curry powder — medium|
|1 Tbs||turmeric — ground|
|2||cinnamon — stick|
|1 1/2 c||stock — hot, chicken|
|2-3 Tbs||chutney — hot fruit|
|6||potatoes — peeled and quartered|
|sugar — to taste|
|salt — to taste|
In a large pot, brown the chicken pieces in the hot oil then set aside.
Saute the onion and ginger garlic paste together until softened, add the tomatoes and cook for a further 2 minutes.
Add the spices and fry for 1 minute to release the flavours. Add the stock, chutney and vinegar and bring to the boil.
Add the chicken and potatoes, cover and simmer until chicken is tender and potatoes are cooked through, about 30 – 40 minutes.
Add sugar and salt to taste. Thicken with some flour paste if needed.
Serve with fluffy basmati rice and raita.
Tips: Add some fresh coriander at the end for a refreshing zing.
Reprinted with permission of Bits of Carey. To visit Bits of Carey‘s
blog, click here.
Leave a Reply