This delicately spiced curry is from Atul Kochar’s ” Simple Indian”. You can of course replace the whole chicken with chicken pieces if you prefer.
Ingredients
- 1.2 kg whole free range chicken skinned and jointed into 8 pieces
- 80 ml vegetable oil
- 1 tsp panch phoran
- 1 bay leaf
- 2 cloves
- 5 cm cinnamon stick
- 1 tsp ginger garlic paste
- 1 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 large tomatoes cut into wedges
- 1 tsp sea salt
- 150 g potatoes peeled and cut into wedges
- 150 g cauliflower cut into florets
- 1/4 tsp garam masala Bengali version
- 1 tbsp chopped coriander leaves
Servings:
Instructions
- Heat the oil in a large deep saute pan and saute the chicken pieces for a minute or so, without colouring. Remove from the pan and set aside.
- Reheat the oil remaining in the pan and add the panch phoran, bay leaf, cloves and cinnamon. Saute for 1-2 minutes then add the ginger garlic paste and cook, stirring, for 2-3 minutes until it loses its raw taste.
- Stir in the ground spices and the tomatoes and saute for 2 minutes. Add the chicken and salt and cook on a low heat for 2 minutes.
- Add 400 ml water, bring to a simmer and add the potatoes and cauliflower. Cook for about 20 minutes until the chicken and potatoes are cooked.
- Serve sprinkled with the garam masala and chopped coriander, with rice to accompany.
Share this Recipe
Powered byWP Ultimate Recipe