• 3 tablespoons ghee (or EVOO)
  • 2 teaspoons cumin seeds
  • 4-5 dried curry leaves
  • 1 large yellow onion, finely chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon finely grated ginger
  • 2 teaspoons ground coriander
  • 1 tablespoon cumin
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 carrots, diced into bite sized pieces
  • 2 small potatoes, diced into bite sized pieces
  • 2 lb boneless, skinless chicken breasts, diced into bite sized pieces
  • 1 ½ cups passata (or pureed tomatoes)
  • 1 tablespoon garam masala
  • Finely chopped cilantro and lime wedges for garnish


  1. In a heavy bottomed pot, heat the ghee on medium heat. Add cumin seeds and curry leaves and cook for 1-2 minutes. Add the onions and fry for 4-5 minutes until a rich golden brown.
  2. Add the garlic and ginger and sauté until soft and starting to brown. Mix in the coriander, cumin, turmeric, salt and pepper. Sauté briefly to cook and combine.
  3. Add the potatoes and carrots until evenly coated in the spices and then add the chicken pieces. Fry for approximately 5-6 minutes or until everything is well coated in the spice mixture and starting to brown.
  4. Add the passata and mix well. Bring to a boil. Reduce heat to low, cover and simmer for about 15-20 minutes until the chicken is cooked through and the vegetables are tender.
  5. Sprinkle in the garam masala, cover and cook again on low to allow the aromas to blend together, another 5-10 minutes.
  6. Serve over rice or with naan bread and garnish with fresh cilantro and a squeeze of lime.

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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.