Bombay potatoes

Chicken curry with coconut

• 500 GRAM POTATOES, peeled
• 4 TOMATOES, cubed
• 1 RED PEPPER, chopped
• 1 ONION, chopped
• PIECE OF GINGERROOT, grated
• 1/2 TSP TURMERIC
• 1/2 TBSP MUSTARD SEED
• 1 TSP GARAM MASALA
• 200 GRAM SPINACH
• CHAPATI

• 600 GRAM CHICKEN BREAST, sliced
• 2 ONIONS, sliced
• 1 1/2 CUP COCONUT MILK
• 4 RED CHILI PEPPERS, chopped
• FLUID FROM 50 GRAM SOAKED TAMARIND PULP
• 6 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 1 TSP POPPY SEED
• 1 TSP CORIANDER SEED
• 1 TSP CURCUMA

Cook the potatoes 15 minutes, allow them to cool down and cut them into large cubes. Stir fry the onion and the pepper 5 minutes, add the potatoes and stir fry 5 minutes more. Add the tomatoes, the ginger, turmeric, mustard seed and garam masala and pepper and salt to taste and simmer for 5 minutes. In the mean time, stir fry the spinach. Serve the potatoes with the chapati and spinach on the side.

Stir fry the onions 3 minutes. Add the chili peppers, the garlic, the gingerroot, the poppy seed, the curcuma and the coriander and stir fry 2 minutes more. Add the coconut milk and bring this to the boil. Fry the chicken breast until brown on all sides in a separate pan and add it to the spice and coconut milk mixture. Add the tamarind fluid. Simmer for 15 minutes. Add salt to taste.