Chicken curry and rice
By: Fatima A Latif
Bismillah hir Rahman nir Raheem
2 chickens cut and washed
2 big potatoes peeled and cut in 4
2 med tomatoes grated / liquidised
1 big onion chopped fine
1 sachet tomato paste
In pot braise onion in oil with 2 cinnamon sticks, 2 Elachi (cardomom) pods, 1 teaspoon cumin seeds, 2 whole black peppers & 2 cloves.
Once onion turns golden brown, add 2 teaspoons ginger garlic, 1 teaspoon chilli garlic paste, 1 teaspoon fine red chilli powder, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1⁄2 teaspoon coarse red chilli powder, 1⁄4 teaspoon turmeric and salt to taste. Add chicken, potatoes, tomatoes and tomato paste. Mix well. Once it sizzles add water and cook till done and potatoes are soft. Serve with rice and onion sambals.