A spiced marinade is what makes this one-pot dish so special. It’s an easy, flavourful winner – delicious!
Ingredients
Method
Put vinegar, turmeric, cumin, ground coriander, chilli, ½ the oil and ½ the garlic in a blender and blend until smooth. Put chicken in a ceramic or glass bowl and rub with marinade to coat. Cover with plastic wrap and refrigerate for 4 hours or preferably overnight.
Scrape marinade off chicken and set marinade aside. Heat remaining oil in a large saucepan over a medium heat. Add chicken and fry, turning, for 5 minutes or until browned. Meanwhile, chop remaining garlic, then add to pan with onion and cook for 2 minutes.
Add coriander leaves, reserved marinade, tomato, potato and stock to pan. Season with salt and pepper. Cover with lid and reduce heat to low. Cook for 40 minutes or until potato is tender. Sprinkle with extra coriander to serve.
Cook’s tips
It is important to marinate the chicken in a ceramic or glass bowl because vinegar reacts with metal bowls, leaving a dull aftertaste.
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