Chicken Pulao and Chutney

For 4 people

1 lb chicken (I use thighs. Cut into half and remove skin)

Whole Garam masala= 1 bay leaf, 6 cloves, 2 black cardamom, 1/2″ cinnamon, 1 tsp cumin

1 chopped onion (small-ish)

1 chopped tomato

1.5 cups basmati or long grain rice

Oil (olive or sunflower)

1 tsp grated ginger

Turmeric, cumin powder, salt

1 large cubed potato

 

1. Wash and soak rice
2. Heat oil in a wok or pan. Add the whole garam masala
3. When it cracked, add onion
4. When the onion is light brown, add the tomato and ginger
5. When it’s nicely sauteed and mushy, add the chicken, potato, turmeric, salt
6. Fry for 5-7 mins until the chicken/potatoes are lightly brown and a bit cooked
7. Drain the water from the rice, and add it to the wok
8. Add 3 cups water (two times rice), salt. I sometimes use chicken bouillon in lieu of salt
9. Cover and let it cook. Keep checking when the rice is done
10. Add mint leaves

Serve with tomato chutney- easy to make as below

Heat a table spoon of olive oil. Add a teaspoon of cumin seeds. When it cracked, add 2 chopped tomatoes. Let it become mushy. Add 1-2 green chilies, salt and a pinch of sugar. Add a little water and let it cook for a bit unless its like a thick sauce. Throw in cilantro (not for James).