FRIJE

Instructions

• 1.   Peel the potatoes and keep them in a container filled with water.
• 2.   Cut the tomatoes into cubes or roughly blend them in a food processor.
• 3.   Remove the seeds from the chili pepper.
• 4.   Roughly chop the onion.
• 5.   Finely chop the garlic and ginger together.
• 6.   Heat the oil in a large sauté pan over medium heat. Add the onion and sauté for 1 minute.
• 7.   Then add the garlic, ginger, cinnamon, cloves, and cardamom. Sauté for 2 minutes until the spices start to release their fragrance (be careful with the heat, as if it's too high, the spices will burn, so I would recommend sautéing the spices over very low heat).
• 8.   In a bowl, mix the tomatoes and curry (+ curry leaves if using). Pour into the sauté pan, mix well, and cook for about 2 minutes until the tomatoes start to soften.
• 9.   Then pour 20 cl of hot water into this mixture. Add the chili pepper, salt, pepper, and bring to a boil. Let it boil for about 2 minutes.
• 10.   After this time, add the potatoes, cover, and let them cook for 10 minutes over low heat.
• 11.   Once the time has passed, add the chicken pieces to this sauce. Mix well and adjust the seasoning if necessary. Cover and let it cook over low heat for another 15 minutes.
• 12.   Don't forget to check from time to time and if necessary, add a little water. The sauce should be creamy, not watery.
• 13.   Using a sharp knife, check if the potatoes are cooked.
• 14.   Mash one potato in the sauce with a fork or with a wooden spoon and mix to bind everything together.
• 15.   To serve, remove the cinnamon, and if possible, the cloves and cardamom, and pour this curry into a large serving dish, sprinkled with chopped coriander.
• 16.   Note: You can sauté the chicken in a little oil before adding it to the sauce. But the chicken cooked as I present it here remains more tender.

Nutritional information *