Bengali Chicken Aloo
Ingredients
- 120ml veg oil
- 2 medium red onions finely chopped
- 2 bay leaves
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1/2 tsp whole black peppercorns
- 1 tbsp ginger root finely chopped
- 1 tbsp garlic finely chopped
- 3 medium tomatoes chopped
- 1 tbsp tomato purée
- 1 tsp turmeric powder
- 1 tbsp kashmiri chilli powder
- 1 tsp garam masala
- 350ml chicken stock
- 5 medium potatoes, peeled and halved
- 2 green chillies sliced lengthways
- salt
- fresh chopped coriander to serve (optional)
Preparation
Using a large pan - heat up to medium high and add the cumin seeds, coriander seeds and whole black peppercorns
Toast for a couple of mins, shaking regularly
Grind to a fine powder using a spice grinder or pestle and mortar
Set aside
Put the pan back on the heat, add the oil, heat up and add the chopped onion, 1 tsp salt and the bay leaves and sauté for five minutes
Add the ginger, sauté for a few minutes then stir in the garlic and the ground cumin, coriander seeds and black pepper mix
Stir in the chicken and seal off for a few minutes
Stir in the chopped tomatoes
Cook through for a couple of minutes, then add the turmeric, kashmiri chilli powder and garam masala and stir fry for two minutes
Add the stock, potatoes, tomato purée, and green chillies, stir well and push the potatoes down into the sauce
Cover and simmer on medium low (hob no 2) for 30 mins stirring every 10 minutes to help break down the tomatoes
Check the potatoes, they should be cooked through at this stage
Remove the lid, simmer lightly for a further 5 mins and season to taste
If adding chopped coriander, add now, cover and rest for 5 mins before serving