How to make it

  • Heat the oil in a large pan. All the cooking will be done in this pan, so make sure it is big enough for all the ingredients and then some.
  • Add the seeds and cloves to the oil.
  • When the seeds begin to pop, add the chopped onion and stir it all together. Cook for several minutes, stirring occasionally until the onion has softened nicely.
  • Add the garlic and ginger paste, chillies and leaves. Cook for a further 2 minutes, stirring frequently.
  • Add the ground spices and continue to stir for another minute or two.
  • Then add the potatoes and stir in, being careful not to break any of the chillies.
  • Add enough water to well and truly cover everything.
  • Bring to the boil. Then reduce the heat, cover and simmer for 20 minutes.
  • Add the squash, cover and simmer for a further 20 minutes.
  • Next, add the chicken. If a little more water needs to be added to cover the chicken, do so. Bring back to the boil, cover and simmer for another 20 minutes.
  • Now check that the chicken is cooked through, but still nice and tender.
  • Taste the broth and salt to taste.
  • Serve with plenty of naan bread for dipping and mopping.
  • Oh, and some lager for drinking.

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