Potatoes and masala chicken
Serves: 4 – 6
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Directions
- Heat the oil in a large pot and gently fry the chicken until browned. Remove and set aside until needed.
- In the same pot, fry the onions, garlic, and ginger for a few seconds. Stir in all the spices and continue to stir for a few more seconds.
- Add the tomatoes, tomato paste and stock and simmer for a few minutes.
- Next add the chicken, potatoes, and salt to taste and simmer over low heat until the chicken and potatoes are cooked, for (+/- 30 minutes).
- Stir in the buttermilk and serve garnished with coriander and small portions of rice.
Ingredients
- 15 ml Sunflower oil
- 6 Skinless chicken breasts on the bone, all fat removed and chopped
- 2 Large onions, thinly sliced
- 1 Garlic clove, finely chopped
- 15 ml Fresh ginger, grated
- 4 Cardamom pods
- 1 Large cinnamon stick
- 15 ml Ground cumin
- 10 ml Chili powder
- 10 ml Ground coriander
- 5 ml Ground turmeric
- 5 ml Garam masala
- 3 Tomatoes, finely chopped
- 15 ml Tomato paste
- 500 ml Homemade stock
- 3 Potatoes, skin on and cubed
- Salt, to taste
- 125 ml Buttermilk