Bengal Chicken Curry

Serves: 8

Ingredient:

• 1 chicken, about 2 pounds (1kg)
• 2 teaspoons ground turmeric
• 4 fl ounces (125ml) yogurt
• 1 teaspoon sugar
• Salt to taste
• 1/2 pound (225g) potatoes
• 2 fl ounces (50ml) melted ghee or oil
• 1/2 teaspoon cumin
• 2 sticks cinnamon
• 4 pods cardamon
• 4 cloves garlic, chopped
• 1 onion, sliced
• Juice of 1 onion
• 2 teaspoons ginger juice
• 3 teaspoons ground chilli
• 2 teaspoons ground cumin
• 2-3 bay leaves
• 4 tomatoes, quartered

Instruction:

• Cut chicken into large pieces.
• Wash, drain and marinate in 1 teaspoon ground turmeric, yogurt, sugar and salt.
• Peel and cut potatoes into big pieces and rub with salt and remaining ground turmeric.
• Heat ghee or oil in a pan over medium heat and fry potatoes till slightly browned. Remove from oil.
• In the same hot oil, fry cumin, cinnamon and cardamon for 1 minute, then add chopped garlic and sliced onion and stir-fry till light brown.
• Add chicken, onion juice, ginger juice, ground chilli, ground cumin and bay leaves. Stir well.
• Cover the pan and simmer till liquid has dried up.
• Add 1 1/4 pints (700ml) water, stir to mix ingredients and cover the pan again.
• When chicken is cooked, add potatoes and cook for a further 20 minutes.
• Finally, add tomatoes and remove pan from heat.
• Gravy should be thick.
• Serve with plain rice or bread