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Step 1
Take the garlic and ginger and pound in a mortar and pestle (or mini chopper/ blender), add a pinch of salt to help the process, pound until you have a paste. Set aside.
Step 2
Separately, roughly chop the peeled onion and place into the food blender or mini chopper and blend until well chopped.
Step 3
Heat a large pot on a medium heat. Add the oil, then add the garlic and ginger paste. Cook until the raw smell goes away, about 5 minutes. Then add the blended onion and continue to cook until well softened but not too brown. This should take about 10 minutes.
Step 4
Add the spices to the onion, ginger and garlic and fry for about 2-3 minutes.
Step 5
Add the chicken, potato and tomato, mix well.
Step 6
Add enough water to just cover the ingredients in the pot. Add a good pinch of salt and bring to the boil, once boiling reduce to a simmer. Simmer until most of the liquid has evaporated. Give it a stir now and again to make sure it doesn't burn to the pot of the pot. This should take around 45 minutes.
Step 7
Once the liquid has reduced to a sauce like consistency. Taste and adjust the seasoning, you might need a little more salt. Top with some chopped coriander.
Step 8
Serve with steamed rice, homemade roti bread and enjoy!