Aloo Matar with Chicken
Ingredients
- 1 t oil
- 1/2 lb boneless, skinless chicken breasts (or thighs, cut into bite-sized pieces)
- 2 t oil
- 1/2 t mustard seeds
- 2 t ground cumin
- 2 t ground coriander
- 2 t garam masala
- 1 t ground turmeric
- 1 t paprika
- 1/4 t cayenne (to taste)
- 1/2 c finely chopped onion
- 1 T grated ginger (fresh)
- 2 cloves grated garlic
- 1 bay leaves
- 1 potato (large Russet; peeled and cubed)
- 2 c water
- 7 oz canned chopped tomatoes (with juices)
- 1/2 T sugar
- 1/2 T salt
- 3/4 c peas (frozen)
- fresh cilantro (chopped, to serve)
- crushed red pepper flakes (to serve)
- cooked rice (basmati, to serve)
Method
Heat a teaspoon of oil in a deep, large skillet over medium high heat. Add the chicken and cook until browned and nearly cooked through, about 8 minutes. Using a slotted spoon, remove to a bowl and set aside.
Add the remaining 2 teaspoons of oil to the chicken fat in the pan and swirl to coat. Add the mustard seeds. As soon as they start popping (which should happen very quickly), reduce the heat to medium and quickly add in all the other spices. Stir in the onions, ginger, garlic, and bay leaf. Cook until the onions are soft, about 5 minutes. Add the potatoes, stir to coat with the spices, then add 4 cups water, scraping the bottom of the pan to mix in all the cooked spices.
Cover the pan, return to the heat to medium high, and gently boil until potatoes are halfway done, about 10 minutes. Stir in the tomatoes, sugar, and salt. Continue simmering, covered, for another 10 minutes or so, until the potatoes are soft but still holding their shape. Return reserved chicken to the pan. Add peas and simmer until peas are bright green and tender, another 1-2 minutes.
Remove bay leaf. Serve over rice and garnish with fresh cilantro and crushed chile as desired.
Notes
SJ Note 24 July 2012: Neither of us liked the flavoring in this at all; we had to toss it and fix something else to eat. The recipe's fine, it's just a personal taste thing.