About this recipe:This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss chard and yoghurt. Adjust the spices to taste. Serve it over basmati rice.
2 tablespoons olive oil
1 teaspoon cumin seed
1/2 teaspoon garam masala
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/2 teaspoon black mustard seed
1/2 teaspoon salt
2 cloves garlic, minced
2 chicken thighs, cut into bite size pieces
2 medium potatoes, diced
2 roma (plum) tomatoes, diced
1/2 bunch Swiss chard, chopped
1 (200g) tub plain yoghurt
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Method Prep:20min › Cook:30min › Ready in:50min
In a large frying pan, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
Stir in tomatoes, chard and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.