• Serves: 4
  • Prep Time: 1 hour
  • Cooking: 45 min
  • Calories:
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    Make this the day before you want to eat it – the curry is even better when the flavors have had longer to soak into the potatoes.




    1.    Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.

    2.    Heat the oil in a large, heavy-based frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.

    3.    Add the garlic, green pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.

    4.    Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.

        5 Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low     heat for 20–25 minutes or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes. Serve hot, with Indian breads and pickles

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