Chicken Bhuna with Bombay Potatoes

Ingredients

• 8 - 12 skinless chicken thighs or drumsticks (allow 2 to 3 pieces of chicken per person)
• 2 - 3 large potatoes (cut into 2cm chunks)
• 1 large red pepper (seeds removed and choppen into chunks)
• 2 large onions (quartered)
• 3 medium tomatoes (quartered)
• 1 cup passata
• 1 tablespoon fruit chutney
• 1 teaspoon sugar
• 2 tablespoons sunflower oil
• 2 tablespoons fresh chopped coriander
• 1/4 cup water
• 1/2 - 1 cup frozen peas (optional)
• 1 teaspoon salt
• 3 cloves garlic (peeled and finely chopped)
• 1 inch fresh ginger (peeled and grated)
• 2 teaspoons garam masala
• 2 teaspoon ground coriander
• 2 teaspoon ground cumin
• 1 teaspoon dried chilli flakes (or to taste)
• 1 teaspoon turmeric

Instructions

1. 1

   Remove the skin from the chicken and trim away any visible fat or sinews.

2. 2

   Peel the potatoes and chop them into approximately 2cm pieces. Set them aside in a bowl of water.

3. 3

   Place all the ingredients or the spice paste into a food processor and blitz until finely chopped.

4. 4

   Heat the sunflower oil in a large frying pan (with a lid) and add the spice paste. Fry gently for 5 minutes, stirring all the time.

5. 5

   Add the water, passata, fruit chutney and sugar and stir. Bring to the boil.

6. 6

   Arrange the chicken pieces in the sauce and reduce the heat to simmer. Cover with a lid and simmer for 10 minutes.

7. 7

   Drain the potatoes and add to the pan. Cover and simmer for another 20 minutes until the potatoes are soft. If the sauce is too runny, remove the lid for the last 5 minutes to allow some of the moisture to evaporate.

8. 8

   If you are going to be adding frozen peas, stir them in now.

9. 9

   Garnish with chopped coriander.