CREDITS

Recipe and photo credit @the.glitter.grater

INGREDIENTS

2 pieces chicken breast cubed1 medium onion sliced finely 2 tablespoons hard ghee (Clarified butter) 2 tablespoons oil 1 medium potato cut into bite size pieces 1 medium carrot cubed into smallPieces 2 or 3 tomatoes grated 1 teaspoon whole cumin 1 teaspoon turmeric 1 teaspoon red chilli powder ½ teaspoon ginger powder 1-2 teaspoon coriander and cumin powder 2 teaspoon red masala or (2 teaspoon garlic paste 1 teaspoon red chilli paste )Salt to taste 1 packet knor curried vegetable soup½-¾ cup plain yogurt Sprinkle of gharam masala Chopped fresh coriander and spring onions

METHOD

1.) fry onions in ghee (Clarified butter) and oil with the whole cumin until transparent. 2.) combine the chicken with the carrots and potatoes and marinate with all the spices, garlic paste, red chilli paste and add in to the softened onions. Fry on high for a few minutes and then add in 1-2cups water and lower heat to simmer until everything is just cooked. 3.) add in the grated tomatoes with 2 cups water and increase the heat to bring it to the boil and lower and let it simmer for. 10-15 minutes. 4.) meanwhile whisk the packet soup with 1 cup water until smooth. At the fifteen minute mark of boiling add in the dissolved packet soup and stir quickly to ensure no lumps. Let it boil for 15-20 minutes stirring occasionally. Add more water to your preference of consistency and Adjust seasonings. 5.) add the plain yogurt and stir in, let it simmer for a few minutes. Top with greens and a sprinkle of cumin and coriander powder and gharam masala. remove from heat and serve with naan