A splendid indian recipe: batata murghi

Ingredients

• 2 baking potatoes
• 3 tablespoons peanut oil
• 2 tablespoons minced garlic
• 1/3/ cup dried shredded coconut
• 1 tablespoon coriander seeds
• 1 or 2 fresh chilies
• ½ cup of water
• 1 lb boneless
• 1 teaspoon cornstarch
• 1 ½ cups diced tomatoes
• 1 teaspoon salt
• 1 teaspoon Garam Masala
• ¼ teaspoon powdered turmeric
• 3 tablespoons fresh coriander leaves

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Preparation

• Peel and cut the potatoes into 8 wedges each. Cover them, bring to a boil and simmer until just tender. Then drain.
• Heat 1 tablespoon of oil in a big skillet or wok over a medium flame. Stir fry the garlic until it is just barely golden. Add the coriander seed, coconut and chilies. Cook 1 minute, stirring all the while, until the coconut is golden.
• Place this coconut mixture in an electric blender with a ½ cup of water and whirl on medium until it's smooth. Put aside for now. Wipe skillet.
• Heat the remaining oil in the skillet on medium. Make sure the chicken is dry. Cut it into strips the size of your small finger and toss with a little cornstarch to keep it tender. Cook it in the oil about 3 minutes, stirring now and again, until it is golden.
  
• Add the coconut mixture and all other ingredients except the coriander leaves to the chicken. Lower the flame and simmer uncovered about 10 minutes. Stirring often until done.
• Garnish with chopped coriander when serving.

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