Sali Ma Murg (Indian Chicken With Potato Straws) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A chicken curry served with oven-roasted potato straws (or cauliflower) Ingredients:
2 lbs chicken breasts, cut to 1-inch cubes |
2 tablespoons vegetable oil |
1 teaspoon cumin seed |
5 curry leaves |
2 onions, chopped |
6 garlic cloves |
1/2 inch ginger, peeled |
1 teaspoon cinnamon |
1 teaspoon garam masala |
1/2 teaspoon turmeric |
4 green chilies (i use serrano or jalapeno with seeds, but you can take the seeds out if you don't like your food spi) |
1 lb potato, cut into small straws |
1 tablespoon olive oil |
Directions:
1. Grind in a food processor or pound with a mortar and pestle: garlic, ginger, cinnamon, garam masala, turmeric, green chillis. They should form a paste.
2. Heat oil in a pan. Add cumin seeds and curry leaves and fry until fragrant (1-2 minutes).
3. Add the paste and fry for 1 minute.
4. Add chicken and brown, cooking until ingredients are dry.
5. Add water to cover the chicken, bring to a boil.
6. Simmer, covered, until chicken is almost done.
7. Uncover and simmer until sauce is thickened and chicken is tender.
8. Meanwhile, drizzle the potatoes with the olive oil and oven-roast at 450 for 20-30 minutes.
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