This is a simple and appealing little dish. It’s one of those curries that just requires very little effort or preparation; a curry that just sorts itself out. It’s a perfect everyday curry that you can whip up in an hour (tops). That’s quite good going for a curry I must add. Give this a try if you’re new to Indian food as it’s easy to prepare and not too confronting in taste. A good all-rounder.
1 onion (finely chopped)
3cm piece ginger (grated)
2 garlic cloves (grated)
3 tablespoons peanut or vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon salt
2 green chillies (finely chopped)
800g chicken thigh fillets (3cm cubes)
400g salad potatoes (halved)
2 bay leaves
1 large tomato (chopped)
Heat the oil in a large saucepan over a moderate heat. Gently fry the onion, garlic and ginger for 4-5 minutes until lightly golden and translucent. Add the cumin, coriander, garam masala, salt and green chillies and stir for 2 minutes. Add 500ml water and bring to a simmer. Cook for 10 minutes then add the bay leaves and chicken and potatoes and cover partially. Cook for a further 20 minutes. Add the tomato and stir well. Cook uncovered for a further 15-20 minutes until the potatoes are soft and the sauce reduced.
Serve with rice or bread sprinkled with some fresh chillies or chopped coriander.