Prep time: 15 minutes
Cooking time: 1 hour
2 tbsp oil
1 large onion, finely chopped
1 garlic clove, finely chopped
2 tsp grated fresh ginger
2 green chillies, finely chopped
1½ tsp salt
1 tsp ground turmeric
2 tsp garam masala
2 handfuls of chopped fresh cilantro
1 cup tinned chopped plum tomatoes, whizzed in a mini grinder / blender / processor until smooth
4 chicken thighs on the bone, or chicken drumsticks, or combination as you prefer; skinned and trimmed of excess fat
2 medium sized potatoes, peeled and quartered
1. Heat the oil in a large saucepan and add the onions, frying until golden. Add the garlic and continue to fry until a deep, golden brown. Large amounts of onion which are not cooked down like this can be difficult to digest, so this caramelisation gives a great base, plus a rich colour for the sauce.
2. Turn the heat down a touch and add the ginger, chillies, salt, turmeric, garam masala and 1 handful of the cilantro. Stir well and then, after about 30 seconds, take off the heat to allow the pan to cool a little, then add the tomatoes, to prevent it splashing back up.
3. Stir and use the back of the spoon to crush the onions into the tomato as much as possible. When the mixture has become shiny and the oil separates out in tiny beads from the rest of the mixture, add the chicken. Coat well with the mixture. Turn the heat up and stir-fry for 5 minutes.
4. Add enough boiling water to just cover the chicken and bring back to the boil. Turn the heat down, partly cover and simmer for 10 minutes.
5. Add the potatoes, stirring gently, bring to the boil again and simmer with the lid on for 20 minutes or until the potatoes are cooked, checking after 10 minutes on the sauce consistency. Add more boiling water if you’d like the sauce thinner or reduce down by boiling with the pan uncovered if you’d like it thicker.
6. Sprinkle with the remaining cilantro and serve.