- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle in the garam masala, cover and cook again on low to allow the aromas to blend together, another 5-10 minutes.
- Serve over rice or with naan bread and garnish with fresh cilantro and a squeeze of lime.
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.