This dish of chicken and potatoes
in a delicious red tomato sauce spiced up with cumin, cardamom, may be served
with plain rice or with any Indian or Middle Eastern bread. I use canned
chopped tomatoes.
Ingredients
2 kg chicken pieces
1 teaspoon salt or to taste
Freshly ground black pepper
7 good-sized cloves garlic, peeled and coarsely chopped
2-inch piece fresh ginger, peeled and coarsely chopped
1/4 cup vegetable oil
Generous pinch ground asafoetida
Optional 1 teaspoon cumin seeds
2-inch stick cinnamon
6 cardamom pods
5 whole cloves
3 dried, hot red chiles or Green chillies
½ teaspoon ground
turmeric
1 can diced / chopped
tomatoes
3 – 4 potatoes, peeled
and cut into ½ inch chunks
Instructions
• Sprinkle the chicken pieces lightly with salt black pepper and
set aside.
• Put the garlic and ginger into the container o- a with 3
tablespoons water, and blend to a paste
• Put the oil in a wide, non-stick pan and set over medium high
heat. When the oil is hot, put in the asafoetida 10 seconds later, put in the
cumin seeds. Wait for 10 seconds and put in the cinnamon stick, cardamom pods, cloves
and chillies. Stir for a few seconds until the large spices begin to turn
darker. Now put in the garlic and ginger. Stir and fry it for about 2 minutes.
Put in the chicken, turmeric and fry for another minute. Now put in tomatoes,
potatoes, 1 ¼ cups water, and salt. Bring to a boil. Cover, turn the heat to
low and simmer till cooked. Approximately 25 minutes.
Come and try this recipe and more in out cooking classes
