Ingredients

• 1/4 cup oil
• 1 tsp cumin seeds
• 1 tsp methi seeds
• 3/4 tsp mustard seeds*
• 1 onion
• 1 sprig curry leaves
• 2.5 tbsp crushed garlic
• 4 tsp kashmiri mixed masala
• 1 tsp turmeric
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp kashmiri chilli powder (optional)
• 3 medium tomatoes
• 1 whole chicken (cut and skinned)
• Chopped mint
• 3 potatoes (sliced lengthwise)
• Salt to taste
• 1 cup peas (defrosted)
• Coriander to garnish

Directions

• 1. Add the whole spices to a hot pot with oil. Allow to fry fro 2 minutes.
• 2. Add the chopped onions and saute until soft.
• 3. Break the curry leaves to release its oils and add to the pot.
• 4. Then add the crushed garlic and saute until it no longer smells raw.
• 5. Turn the heat down to low and add your powdered spices. Add a little water if you feel like the spices are burning.
• 6. Add the tomatoes and a little water. Simmer on medium heat until the tomatoes and onions have broken down and a chutney is formed.
• 7. Add the chicken, mint, potatoes and salt. Give it a good stir before adding any water.
• 8. Once you add the water, allow to simmer on medium heat for about 30 minutes or until the chicken is fully cooked and the potatoes are soft.
• 9. Add the peas 5 minutes before you switch off the stove.
• 10. Garnish with coriander.
• Serve with roti/rice and a fresh salad.

Notes

• *roughly grind the cumin seeds, methi seeds & mustard seeds in a pestle and mortar

Photos