6 tablespoons sunflower oil
1 small onion, chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
250g tinned or fresh tomatoes
salt to taste
2 teaspoons turmeric
1 teaspoon corander powder
1 teaspoon cumin powder
1kg chicken skinned and chopped
2 large potatoes, peeled and diced
1 teaspoon garam masala
handful fresh coriander, chopped
1 teaspoon lemon juice
Heat the oil in a medium sized pot or wok. Add the onion and sauté over a medium heat for about 4–5 minutes until translucent.
Turn the heat down a little. Add the garlic and ginger pastes and stir for a few minutes. Blend in the tomatoes, salt and dry spices, adding a little bit of water if needed.
Stir in the chicken, cover the pot and cook over a low–medium heat for about 10 minutes.
Add the potatoes with the garam masala and cook for a further 15–20 minutes, until the chicken is cooked and the potatoes are tender.
Garnish with fresh coriander and drizzle some lemon juice on top.
Where you could buy the ingredients:
- The Bay Tree
- Chandos Deli
- Molesworths of Henleaze
Thanks to Scoopaway for this recipe