Masala chicken with potatoes

Serves 6 – 8

Ingredients:

• 1 tbsp (15 ml) sunflower oil
• 6 chicken breasts on the bone, halved and skin and all fat removed
• 2 large onions, thinly sliced
• 1 clove of garlic, finely chopped
• 1 cm piece fresh ginger, grated
• 3-4 cardamom pods
• 1 large cinnamon stick
• 1 tbsp (15 ml) ground cumin
• 2 tsp (10 ml) chilli powder or to taste
• 2 tsp (10 ml) ground coriander
• 1 tsp (5 ml) each turmeric and garam masala
• 3 tomatoes, finely chopped
• 1 tbsp (15 ml) tomato paste
• 2 cups (500 ml) water or Homemade stock 
• 3 potatoes, peeled and cubed
• 1 tsp (5 ml) salt
• ½ cup (125 ml) buttermilk or plain low-fat yogurt (optional)

Process:

1. Heat oil in a large pot and fry chicken until golden brown. Spoon out and set aside. 
2. In the same pot fry onions, garlic and ginger for a few minutes. Stir in all the spices.
3. Add tomatoes, tomato paste and water and simmer for a few minutes. 
4. Add chicken, potatoes and salt to sauce and simmer over a low heat for 30 minutes or until the chicken and potatoes are cooked.
5. Stir in the buttermilk and serve with small portions of brown rice. Garnish with fresh coriander.