Masala chicken with potatoes
Chicken curry is a very popular dish, but often uses rich, unhealthy ingredients like ghee (clarified butter) and cream. This version uses buttermilk or yoghurt to give it that creamy consistency.
Ready in
1 hour 30 minsServing size
Serves 6 – 8Ingredients
- 1 tbsp (15 ml) sunflower oil
- 6 chicken breasts on the bone, halved and skin and all fat removed
- 2 large onions, thinly sliced
- 1 clove of garlic, finely chopped
- 1 cm piece fresh ginger, grated
- 3-4 cardamom pods
- 1 large cinnamon stick
- 1 tbsp (15 ml) ground cumin
- 2 tsp (10 ml) chilli powder or to taste
- 2 tsp (10 ml) ground coriander
- 1 tsp (5 ml) each turmeric and garam masala
- 3 tomatoes, finely chopped
- 1 tbsp (15 ml) tomato paste
- 2 cups (500 ml) water or Homemade stock
- 3 potatoes, cubed
- 1 tsp (5 ml) salt
- ½ cup (125 ml) buttermilk or plain low-fat yoghurt (optional)
Method
- Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside.
- In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.
- Add tomatoes, tomato paste and water and simmer for a few minutes.
- Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.
- Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.
Tips
- When cooking rice, make sure you only use ½ tsp salt in the water per cup of uncooked rice. Try this Lemony brown rice recipe.
- For a milder curry, add 2 apples, cubed and replace chilli powder with mild curry powder.
Masala chicken with potatoes
We, as South Africans, love to eat curry; however, the many takeaway and pre-prepared options are often high in fat, salt and even sugar. Make your own curry at home and enjoy over the next day or two – we all know that curry is even better the next day, as the flavours develop even more.
This recipe is from Cooking from the heart, 1st edition
Download the recipe book
