Ingredients
Scale
- 1 boneless, skinless chicken breast, cut into bite-sized pieces
- 1 Yukon Gold potato, cubed
- 1 medium sized onion, chopped
- 1/2 tablespoon mustard seeds
- 1 bay leaf
- 1 tablespoon jaggery/ brown sugar
- 1 tablespoon cider vinegar
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 cup water
- Salt to taste
Spice paste:
- 5 dried chilies
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons cumin seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon fenugreek seeds
- 2 cloves
- 3 green cardamoms
- 1/2 cinnamon stick
- 1/2 teaspoon black pepper
Instructions
- Soak the dried chilies in a little water to soften them up
- Blend the spice paste ingredients into a fine paste
- Add jaggery, vinegar, turmeric powder, chili powder and salt to the paste and stir to mix
- Over medium heat, saute the mustard seeds until they start to crackle
- Add the onions and saute them until they turn golden brown
- Toss in the chicken and cook until it is no longer pink
- Add spice paste and stir to combine
- Add water, potatoes and bay leaf and stir to mix
- Cover and simmer over medium low eat for an hour or until the potatoes are cooked
- Uncover and turn the heat up to medium high and simmer until the sauce has boiled down
- Dish and serve hot