-In a large pot, heat the oil and the
black mustard seeds. Keep covered and fry until the seeds pop (careful not
to burn the seeds).
-Add the onions and sauté until tender.
-Add curry, cumin, coriander, garlic, ginger, cinnamon,
cardamom, cloves, chili powder, turmeric, and stock and
fry for a few minutes.
-Add the chicken and fry for a few minutes.
-Add the potatoes and pour enough water over to cover.
Bring to boil and simmer gently for 15 minutes.
-Add the vegetables and cook a further 10 minutes until
the chicken and potatoes are cooked through.
-Add the garam masala, mix and leave for a few minutes before serving.
Notes: To make the curry creamier, add 2 Tbls.
of un-sweetened plain yoghurt when adding the spices.
Make It A Meal: Serve with
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an English Curryholic I thought that I would give this
one a go. It was a very nice curry with plenty of
flavour, although I was rather worried when putting the water in as the
consistency appeared very thin. However, this soon gets absorbed and
leaves a super curry.
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