1. Heat oil in a deep pan. 2. Mix/Grind coriander, chili, turmeric and pepper together in a bowl - set aside.("A"). 3. Fry mustard in hot oil and sauté onion, garlic, ginger, chili and curry leaves ("B") till onions are golden. 4. Once done - remove onion mixture from oil to another frying pan & add tomatoes and keep over low heat till tomatoes dissolve from their skins. 5. Meanwhile in the deep pan, add chicken, vinegar, salt, and spice mixture ("A") - stir for a few minutes . Mix coconut milk & water and add. Cover the pan with lid & cook over med-low heat ("C"). 6. When the meat is cooked through, add the potatoes. Once the potatoes are half-cooked (about 15 minutes), stir in the tomato-onion mixture from "B" and add the tomato paste. 7. Leave uncovered & stir once in awhile. When the potatoes are cooked through & the curry thickens, remove from heat & garnish with chopped coriander & enjoy with jasmine or basmati rice! ---------------------------------------------------------------------------
Nutrition
Ingredients
