This dish is simpler than the Chicken Curry on page 74 in that you do not need ingredients such as jeera and cinnamon. It is still a satisfying dish to cook, especially if you are just beginning to venture into the world of curry.
5 Tbsp vegetable oil
1 tsp masala
1 green chilli, chopped
1 onion, peeled and chopped
6 curry leaves (optional)
1 tsp turmeric
1 tsp crushed garlic
1 tsp crushed ginger
600 g chicken pieces
½ tsp chilli powder
1 tsp salt
2 tomatoes, grated
2 medium potatoes, peeled and quartered
1 Tbsp garam masala
1. Heat the oil in a frying pan and add the masala, chilli, onion, curry leaves, turmeric, garlic and ginger. Stir-fry the ingredients until the onion is golden brown.
2. Add the chicken pieces and fry for about 5 minutes, turning the pieces once. Add the chilli powder and salt and stir the ingredients together. Add the tomatoes, cover the pan and simmer for about 45 minutes. Add a little water if the ingredients become too dry.
3. Add the potatoes and sprinkle the garam masala on top. Simmer until the potatoes are soft. Stir all the ingredients together and simmer for 5 minutes more. Serve with rice, roti or bread, and sambals.
Serves 4