Ingredients
4 tbsp. spices for chicken curry
4 large potatoes
3 large carrots
2 medium onions
1 kg chicken pieces
2 tbsp. garlic paste
1 tbsp. ginger paste
1 cup tomato puree
Water
A little oil
For garnish
2 tsp fried onions
2 green chilies
Coriander leaves
Method
Remove peel and cube the potatoes and carrots. Par boil both together and strain then put a little oil and stir fry them. Keep aside till needed. Wash the chicken, cut into pieces and drain.
Slice the onions, then put into a pan and add the oil and sauté the onions. Then add the chicken, stir well cover the pan and cook for around 10 minutes on medium heat.
Then add the garlic, ginger paste and chicken curry spices and stir well. Add enough water to cover the chicken, stir well and cover pan with lid and cook for 15 minutes.
Add the tomato puree, and the potatoes/carrots and allow to cook for 10 minutes or until gravy has thickened.
Garnish with fried onions, chopped or broken coriander leaves and green chilies split into two lengthwise.
NB: This could be eaten with Basmati rice, Paratha or Naan and cucumber salad.
As I said don’t panic use whatever you have at home, you can add green peas, sliced peppers or whatever is available.
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