One of the nicest chicken dishes I’ve had in a while. The addition of beans – avarakkai in Tamil, aka Indian broad beans – elevates the dish to a satisfying level.
Its delicious, filling and different; all it needs is a dish of piping hot rice or a couple of hot chapattis off the tawa.
- 1/2 kg chicken, in pieces
- 200g seeds of the broad beans (or from a tin of butter beans)
- 3 tomatoes, sliced
- 1 big onion, diced
- ginger-garlic paste
- a 1″ piece of cinnamon
- 2 potatoes, cubed
- turmerdic powder
- chili powder
- a pinch of garam masala powder
- a squeeze of lemon juice or a spoon of yoghurt (optional)
- In hot oil, fry the onion till golden. Add the ginger-garlic paste and fry till the aroma fills the room.
- Add tomatoes, fry to a paste.
- Add chicken, potatoes, beans, cook a bit and then add the turmeric, chili and garam masala powders and the salt. Add a bit of water, cover and cook till chicken and potatoes are done.
- Add the lemon juice or yoghurt – as per taste.
Pix borrowed off the web.