• 1 chicken, about 3 lbs (1.35 kg), cut into 8 pieces
• 1/2 tsp (2 ml) ground turmeric
• 1-1/2-in. (4-cm) piece fresh ginger, peeled and finely chopped
• juice of 1/2 lemon
• pinch of salt
• 2 tbsp (25 ml) canola oil
• 1 dried red chili pepper, halved
• 1 tsp (5 ml) brown or black mustard seeds
• 1/2 tsp (2 ml) fennel seeds
• 1/2 tsp (2 ml) cumin seeds
• 1/2 tsp (2 ml) ground cinnamon
• 1 tbsp (15 ml) gram (i.e. pulse) flour
• 3 garlic cloves, roughly crushed
• 1/2 green pepper, thinly sliced
• 1 large onion, sliced
• 14-oz (398-ml) can chopped tomatoes
• 2 potatoes, peeled
• 2 cups (500 ml) thinly sliced cabbage
• 1 cup (250 ml) frozen peas, thawed and drained
1. Remove skin from chicken. Cut 3–4 slashes in chicken, right to bones. Mix turmeric, ginger, lemon juice and a little salt, then rub all over chicken pieces. Leave to marinate 30 minutes in a cool place.
2. Heat oil in large, heavy-based frying pan. Add dried chili pepper and mustard, fennel and cumin seeds, and let splutter and pop for a few minutes. Stir in cinnamon and gram flour. Watch carefully so spices do not burn.
3. Add garlic, pepper and onion to spice mixture and cook a few minutes, stirring. Add chicken and tomatoes and stir. Cover and cook 15 minutes.
4. Meanwhile, cook potatoes in a pot of boiling water for 5 minutes. Drain and cut into bite-sized pieces. Blanch cabbage in separate pot of boiling water 1 minute, then drain.
5. Add potatoes and cabbage to curried chicken and stir. Cover pan and continue to simmer over moderately low heat 20–25 minutes, or until chicken is completely cooked and tender. Add peas and warm through.
– For nutritional information on this and other great recipes, go to www.rd.ca