Muni's Kitchen

Soupy Chicken (Chicken and Potato Curry)

Ingredients

• 1 large Onion, finely sliced
• 6 tbsp Groundnut/Sunflower Oil
• 1 tsp Cumin Seeds
• 2 Cinnamon Sticks
• 2 Chicken Breasts, washed & cubed
• 2 cloves Garlic, crushed or finely grated
• 3 medium Potatoes,peeled and cubed
• 1 1/4 level tsp Himalayan/Sea salt
• 1/2 tsp Turmeric (add more if the colour is weak)
• 2 inch piece Ginger, finely grated
• 1 tsp Ground Cumin
• 2 1/2 tsp Ground Coriander
• 1/2 tsp Dried Mint
• 1/4 tsp Dried Red Chilli Flakes OR 2 Green Birds-eye Chillies
• 400g tinned Chopped Tomatoes
• 2 tbsp Fresh Coriander
• 300ml Boiling Water

Method

STEP 1:
Heat oil in a medium, heavy-based pot and add the cumin seeds,
cinnamon sticks and onion - Gently fry over a low heat until onions are golden brown.
STEP 2:
Add the chicken along with the salt and turmeric.
Cook until water has evaporated.
STEP 3:
Add the garlic, ginger, dried mint, ground coriander, ground cumin
and chilli flakes or green chillies.
Cook for 1 minute.
STEP 4:
Add the tinned chopped tomatoes and potatoes.
Cover and simmer for approx. 20 minutes on a low-medium heat.
Add boiling water then cover and simmer again for 20 minutes until the potatoes are well cooked.
Garnish with fresh coriander and a squeeze of lemon.

Serve with hot chapattis or naan bread