TCCHC
Special
Kashmiri & Bassaar
Chicken & potato đśđś
Ingredients
1kg mixed chicken breast & thighs chopped
1 teaspoon curry club Basaar
1 teaspoon curry club Kashmiri chilli powder
1 teaspoon curry club Garam Masala
1 teaspoon curry club Coriander powder
1 teaspoon garlic and ginger paste
1/4 teaspoon black mustard seeds
1/4 fennel seeds
Couple kaffir leaves
1 chopped onion
2 tablespoons oil
2lt chicken stock I make my own from leftovers chicken carcass
Method
Heat the oil in a pan add the mustard seeds fennel seeds and the kaffir leaves cook until the seeds start to pop add all the spices and garlic and ginger paste cook for a few minutes then add the onions mix well turn the heat too low put lid on and sweat the onions for five minutes then add the chicken mix well lid on and cook for ten minutes in its own juice then add the potatoes 1 cup of water mix well lid on cook on low for 20 minutes in another pot heat the chicken stock then add the chicken and potatoes to the chicken stock garnish with coriander & spring onions and serve đ
