50ml vegetable oil<\/p>\n
2 medium-sized onions, chopped<\/p>\n
1 kg chicken, skinned and cut into portions<\/p>\n
15 ml turmeric<\/p>\n
15 ml ground cumin<\/p>\n
10 ml ground coriander<\/p>\n
15 ml red masala<\/p>\n
30 ml garlic and ginger paste<\/p>\n
1 medium tomato, chopped finely<\/p>\n
4 potatoes, peeled and cut into quarters<\/p>\n
6 to 7 fresh curry leaves<\/p>\n
6 to 7 sprigs of fresh coriander<\/p>\n
Salt<\/p>\n
Heat a little oil in a pot, add onions and fry until browned. Add chicken and then add the spices, garlic and ginger paste, a pinch of salt and the chopped tomato. Stir well. Pour in 250 ml of water. Cook for five minutes. Add the potatoes and another 250 ml of water. Cover and simmer on a low heat until the potatoes are soft. Just before serving add the curry leaves and coriander and stir gently. Serve with rice or rotis.<\/p>\n