Sali Ma Murg (Indian Chicken With Potato Straws)

“A chicken curry served with oven-roasted potato straws (or cauliflower)”
READY IN:
35mins
SERVES:
4
YIELD:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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