Sali Ma Murg (Indian Chicken With Potato Straws)

A chicken curry served with oven-roasted potato straws (or cauliflower)

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  lbs chicken breasts, cut to 1-inch cubes
• 2  tablespoons  vegetable oil
• 1  teaspoon cumin seed
• 5  curry leaves
• 2  onions, chopped
• 6  garlic cloves
• 1⁄2 inch ginger, peeled
• 1  teaspoon cinnamon
• 1  teaspoon garam masala
• 1⁄2 teaspoon 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)
• 1  lb potato, cut into small straws
• 1  tablespoon olive oil

Directions

1. 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.
2. Heat oil in a pan. Add cumin seeds and curry leaves and fry until fragrant (1-2 minutes).
3. Add the paste and fry for 1 minute.
4. Add chicken and brown, cooking until ingredients are dry.
5. Add water to cover the chicken, bring to a boil.
6. Simmer, covered, until chicken is almost done.
7. Uncover and simmer until sauce is thickened and chicken is tender.
8. Meanwhile, drizzle the potatoes with the olive oil and oven-roast at 450 for 20-30 minutes.