Spiced Tomato Chicken With Potato Wedges

• None None Potato Wedges
• 1 lb baking potatoes, cut into thin wedges
• 1 tbsp oil
• 1 tsp garam masala
• 1 tsp cumin seeds
• None None Chicken
• 2 tsp cumin seeds
• 3 tbsp vegetable oil
• 2 None onions, peeled and chopped
• 1 1/2 lbs skinless, boneless chicken thighs
• 2 cloves garlic, peeled and chopped
• 1 inch piece fresh ginger, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 14 oz can chopped tomatoes
• 3 tbsp fresh chopped cilantro leaves, plus more leaves to garnish

1. For the potato wedges, preheat oven to 400u0b0F. Place the potatoes in a roasting pan and toss with the oil. Bake 30 mins until golden and crisp.
2. For the chicken, place 2 tbsp cumin seeds in a large, heavy-based frying pan. Cook 2 mins, stirring. Add the oil and heat. Add the onions and cook over medium heat 3-4 mins, until beginning to soften. Add the chicken and cook 10 mins, turning occasionally, until golden all over. Add the garlic, ginger and spices and cook 2 mins. Add the tomatoes and 1/2 cup cold water. Stir well and bring to a boil. Cover and reduce heat. Simmer 15 mins until chicken is cooked through and sauce is beginning to thicken. Remove lid and stir in the chopped cilantro. Cook 2-3 mins until sauce is very thick.
3. Toss potatoes in the garam masala and remaining cumin seeds and arrange on plates with the chicken and sauce. Sprinkle with cilantro leaves to serve.

potato wedges, baking potatoes, oil, garam masala, cumin seeds, chicken, cumin seeds, vegetable oil, onions, skinless, garlic, fresh ginger, turmeric, chilli powder, tomatoes, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/26693 (may not work)