CHICKEN WITH FRIED POTATOES (A TYPICAL PARSEE PAPETA MA MARGHI)

CHICKEN WITH FRIED POTATOES (A TYPICAL PARSEE
PAPETA MA MARGHI)

1 CHICKEN (CUT INTO MEDIUM PCS)
1 TABLESPOON GINGER/GARLIC PASTE
1/2 TSPOON TURMERIC
1/2 TSPOON CORIANDER POWDER
1/2 TSPOON CUMIN POWDER
1 TSPOON RED CHILLI POWDER
1/2 TSPOON GARAM MASALA POWDER
A LITTLE CINNAMON, CLOVES AND CARDAMOM
2 BAY LEAVES
1/2 CUP FRIED ONION
1/2 KG POTATOES CUT INTO WEDGES AND FRIED ON A LOW FLAME
1 CUP TOMATO PUREE

WARM THE FRIED ONION WITH THE WHOLE SPICES AND ADD THE CHICKEN PIECES AND SALT AND SAUTE ON A LOW FLAME. ADD THE POWDER SPICES ONE AT A TIME IN THE ORDER GIVEN ABOVE EXCEPT THE GARAM MASALA POWDER. YOU CAN COOK THIS IN A GLASS COVERED NON-STICK SO THAT YOU CAN WATCH IT SIMMERING WITHOUT LIFTING THE LID. WHEN THE SPICES ARE COOKED THROUGH ADD THE TOMATO PUREE AND THE GARAM
MASALA POWDER. COVER AND COOK ON A LOW FLAME FOR 5 MINUTES, THEN ADD A GLASS OF WATER AND SIMMER FOR ANOTHER 5 MINUTES. SERVE WITH THE FRIED POTATO WEDGES AND SOME CHAPPATIS.

FOR A RICHER FINISH FOR A PARTY ADD A LITTLE OIL TO THE ONIONS AT THE START AND OMIT THE WATER BUT FRANKLY I WOULDN'T DO THAT MYSELF.