A splendid indian recipe: batata murghi

Name: A splendid indian recipe: batata murghi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: En
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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Main Dish

Very Easy

45 min

Preparation

Preparation25 min

Cook time20 min

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.