This dish combines many of the spices grown in and around Kerala. It is a light curry and perfect to have with rice. Don’t be daunted by the long list of ingredients – this is a simple curry to make.
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- Total time:
- 50 minutes
- Preparation:
- 20 minutes
- Cooking time:
- 30 minutes
- Serves:
- 4
Ingredients
| + | 350 g potatoes, peeled and diced (to walnut size) |
| + | 4 tbsp cooking oil |
| + | 2 tsp poppy seeds |
| + | 2 tsp mustard seeds |
| + | 1 Large onion, sliced thinly |
| + | 5 clove Garlic, crushed |
| + | 3 tsp ground coriander |
| + | 1 tsp ground black pepper |
| + | 2 tsp cumin |
| + | 2 tsp turmeric |
| + | 4 dried chilli, or (1/2 tsp of chilli powder) |
| + | 1 1/2 cup frozen peas |
| + | 3 medium tomatoes, diced (or 200g can crushed tomatoes) |
| + | 1 tbsp tamarind paste, dissolved in 1 1/2 cup water |
| + | 3 chicken breasts, skinless, boneless and diced into same size as potato chunks |
| + | 2 tsp salt |
Preparation
- Heat the oil in a heavy based saucepan (or high-sided fry pan) over a medium heat.
- Saute the poppy and mustard seeds until they begin to pop.
- Turn the heat down and add the onions. Saute these until they begin to colour.
- Add the garlic followed by the spices. Cook these for 3-5 minutes until they give off their aroma.
- Add the peas, tomatoes, tamarind paste in water and par-cooked potatoes and bring to a simmer.
- Cook until the potatoes are tender but still holding together (5-7 minutes).
- Finally add the diced chicken and simmer, covered, for a further 10 minutes or until the chicken is cooked. You may need to add up to half a cup more of water during the cooking time.
- Serve with crispy papadams, cabbage (below) and rice.
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