Arabic Curry - Chicken or Lamb Salona

This is a light, mildly spicy chicken, tomatoe based curry. You may add red chili powder or fresh chilies if a spicier dish is required. Arabic spices maybe swapped with garam masala.

• Ready In: 16 mins
• Serves: 4

Ingredients

• 2  teaspoons  mixed  Arabic spices
• 1  cinnamon stick
• 3  crushed garlic cloves
• 5  cardamom pods
• 3  cloves
• 4  chicken legs
• 1  red onion, large
• 2  inches ginger, shredded
• 3  small potatoes, cut to desired size
• 2  tablespoons  chopped  coriander, dried
• 1  diced tomato, large
• 2  tablespoons  cooking oil

Directions

1. Heat oil.
2. Toss all the spices in the oil stir continuously, until spices' aromas are enhanced.
3. Brown chicken legs in oil and spices.
4. Add onions, garlic and ginger, stirring every 1 minute until onions are translucent.
5. Add diced & skinned tomatoes and allow them to wilt.
6. Add water, enough to cover all the ingredients.
7. Allow dish to boil on a medium heat for 4 mins.
8. Add potatoes and top with water if all ingredients are not, just, immersed in liquid.
9. Cook on a medium high heat for another 20 mins.
10. Turn off the stove and immediately sprinkle with coriander, stir and serve with rice or a flat bread.