Skip to:
Skip to:
In a large pot, sear the chicken pieces in 2 tbsp of oil until light -golden brown colour over high heat.
Remove the chicken and lower the heat to medium, add 1 tbsp of oil to the same pot then add the onions, garlic, and ginger and sauté until onions are soft.
Add the cardamom seeds, fennel seeds, and curry leaves and sauté for 1 min.
Add the masala mix and turmeric powder then mix and sauté for another 2min.
Add the seared chicken, mix and then add the tomato, tomato paste and chillies.
Mix well and season with salt and pepper
Add the water and potatoes then cover and cook at medium heat for 15min.
Add the peas, coriander, stir until well mixed. Check for seasoning and add more if needed.
Allow to simmer for another 10-15min. Or until the potatoes are soft.
Garnish with leftover coriander and serve with your choice of starch/bread and condiments.