Sali Ma Murg (Indian Chicken With Potato Straws)

• 2 lbs chicken breasts, cut to 1-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 5 curry leaves
• 2 onions, chopped
• 6 garlic cloves
• 12 inch ginger, peeled
• 1 teaspoon cinnamon
• 1 teaspoon garam masala
• 12 teaspoon turmeric
• 4 green chilies (I use serrano or jalapeno with seeds, but you can take the seeds out if you don't like your food spi)
• 1 lb potato, cut into small straws
• 1 tablespoon olive oil

1. Grind in a food processor or pound with a mortar and pestle: garlic, ginger, cinnamon, garam masala, turmeric, green chillis.
2. They should form a paste.
3. Heat oil in a pan.
4. Add cumin seeds and curry leaves and fry until fragrant (1-2 minutes).
5. Add the paste and fry for 1 minute.
6. Add chicken and brown, cooking until ingredients are dry.
7. Add water to cover the chicken, bring to a boil.
8. Simmer, covered, until chicken is almost done.
9. Uncover and simmer until sauce is thickened and chicken is tender.
10. Meanwhile, drizzle the potatoes with the olive oil and oven-roast at 450 for 20-30 minutes.

chicken breasts, vegetable oil, cumin, curry, onions, garlic, ginger, cinnamon, garam masala, turmeric, green chilies, potato, olive oil

Taken from www.food.com/recipe/sali-ma-murg-indian-chicken-with-potato-straws-470110 (may not work)