Sali Ma Murg (Indian Chicken With Potato Straws)
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 907.18 g chicken breasts, cut to 1-inch cubes
- 29.58 ml vegetable oil
- 4.92 ml cumin seed
- 5 curry leaves
- 2 onions, chopped
- 6 garlic cloves
- 1 inch ginger, peeled
- 4.92 ml cinnamon
- 4.92 ml garam masala
- 2.46 ml 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)
- 453.59 g potato, cut into small straws
- 14.79 ml olive oil
directions
- 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.
- Heat oil in a pan. Add cumin seeds and curry leaves and fry until fragrant (1-2 minutes).
- Add the paste and fry for 1 minute.
- Add chicken and brown, cooking until ingredients are dry.
- Add water to cover the chicken, bring to a boil.
- Simmer, covered, until chicken is almost done.
- Uncover and simmer until sauce is thickened and chicken is tender.
- Meanwhile, drizzle the potatoes with the olive oil and oven-roast at 450 for 20-30 minutes.
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RECIPE SUBMITTED BY
My favorite cookbook is The Essential Rice Cookbook.