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Serves: 6

Ingredients

6 tbsp sunflower oil
1 small onion, chopped
1 tsp garlic paste
1 tsp ginger paste
250 g tinned tomatoes
2 tsp salt
2 tsp turmeric
1 tsp coriander powder
1 tsp cumin powder
1 kg chicken, skinned and chopped
2 large potatoes, peeled and diced
1 tsp garam masala
handful fresh coriander, chopped
1 tsp lemon juice

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

Use chicken without the skin to cut down on unhealthy saturated fats. Do you think you could experiment with less salt? There's a wide range of herbs and spices in South Asian cooking and this can help replace salt in recipes.

Cooking Guide

1. Heat the oil in a medium sized pot or wok.
2. Add the onion and sauté for about 4 to 5 minutes until translucent, over a medium heat.
3. Turn the heat down a little. Add the garlic and ginger pastes and stir for a few minutes.
4. Blend in the tomatoes, salt and dry spices, adding a little bit of water if needed.
5. Stir in the chicken, cover the pot and cook over medium to low heat for about 10 minutes.
6. Add the potatoes with the garam masala and cook for a further 15-20 minutes, until the chicken is cooked and the potatoes are tender.
7. Garnish with fresh coriander (cilantro) and drizzle some lemon juice on top.

Bonus tip
Use a non-stick pot or wok to reduce the need for oil in this recipe.