Curry-Braised Chicken
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Curry-Braised
Indian spiced potato salad
Ingredients
- Indian-spiced potato salad
- 600g waxy potatoes, peeled and left whole
- 3 tablespoons unsalted butter, softened
- 1 teaspoon cumin seeds, just crushed
- 1 heaped teaspoon mustard seeds
- Pinch of tumeric powder
- 1 tablespoon white wine vinegar
- 1 cup mixed vegetables (carrots, corn, peas), cooked
- Salt and pepper, to season
- 1 spring onion, sliced (both white and green)
- 1/4 cup flaked almonds, toasted
- 1/4 cup raisins
- Coriander-mint dressing (recipe below)
- Coriander leaves, to serve
- Coriander-mint dressing
- 4 tablespoons natural yogurt (I used Turkish yogurt, similar to Greek yogurt)
- 50 g fresh coriander leaves, washed
- 25 g fresh mint leaves, washed
- 1 - 2 garlic cloves, without skin
- 1 small green chili pepper
- 1 teaspoon sugar
- Salt, to taste
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