- 2 tablespoons ghee or butter
- 1 medium onion
- 50 g (1 cup) finely chopped fresh coriander leaves
- 1 chicken, skinned and cut into serving pieces
- 1 teaspoon salt
- 2 large or 3 medium potatoes, boiled until cooked, then peeled and quartered
Masala Paste
- 1 tablespoon cumin seeds
- 8 to 12 dried red chillies, soaked until soft and cut into lengths
- 1 cm (½ in) fresh turmeric root, peeled
- 5 cardamom pods
- 10 cloves garlic
- 3 tablespoons white vinegar
1 To make the Masala Paste, grind the ingredients in a blender until smooth.
2 Heat the ghee in a large wok over medium heat and fry the onion until lightly browned. Add the chopped coriander leaves and stir-fry until aromatic, about 3 minutes.
3 Stir in the blended Masala Paste and stir-fry over low heat until the oil separates.
4 Add the chicken pieces and salt, stirring well to coat the chicken pieces with the Masala Paste. Cover, reduce the heat to low, and simmer until the chicken is done, for about 20 to 25 minutes, stirring occasionally,
5 Add the boiled potatoes, mix well and serve with Coriander Coconut Chutney (see page 5).
Serves 4-6
Preparation time: 15 mins
Cooking time: 30 mins
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