Sali Ma Murg (Indian Chicken With Potato Straws)

Name: Sali Ma Murg (Indian Chicken With Potato Straws)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 , 4 serving(s)
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

Submitted by Da Huz

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

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Ready In:: 35mins
Ingredients:: 13
Serves:: 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

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