Date: 15 Sep 2017 Author: Jacqui Categories: Food, Main Dishes 0


I must have been Indian in a previous life … as you may note I tend to make a lot of curries and add many spices to my dishes.  I do not like bland dishes like many do not like spicy ones.  So if you happen to be one of those who would shy away from spices … then maybe you should skip this one!


  • 5/6 medium potatoes, cut into chunks
  • 1 chicken, cut into pieces
  • 2 large onions, roughly chopped
  • 3 large garlic cloves, minced
  • 2 tsp minced ginger
  • 2 tsp freshly ground cumin*
  • 2 tsp freshly ground coriander*
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • 1 tsp sweet paprika
  • 5 cardamon pods, slightly bruised
  • Salt & freshly ground pepper
  • Freshly chopped coriander, to garnish

* if you have a coffee grinder, take the time to grind the cumin and coriander seeds, it makes such a difference.


Parboil the potatoes for 5 minutes, drain and set aside.

In a large pan, fry the chicken pieces until they are browned on all side.  Remove and set aside.

Preheat oven to 200C

Using the same pan, saute the onions and after a couple of minutes add also the garlic and cook until softened.  Stir in the ginger, followed by the spices and cook for another minute.

Now add the potato cubes as well as the chicken pieces, gently mixing so they are coated with the onion and spice mix.

Lightly grease an oven dish and then spoon the chicken pieces in the middle and the potatoes around them.

Dot with butter or a light drizzle of oil.

Place in the oven and cook for approximately 45 minutes until the chicken and potatoes are golden.

Sprinkle with the chopped coriander before serving.






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