When I decide to cook, it’s almost always not elaborate. Rather, it’s really quite simple and quick since I believe in hastily getting the food on the table. This was true of this exotic chicken dish as well.
One chicken, chopped into small pieces; three to four green chills (chopped); a handful of garlic cloves and a finger length of ginger (finely chopped); salt; half teaspoon black pepper; a pinch each of cumin and coriander powder; a quarter teaspoon of chilli flakes and 100 ml of fresh laban (or whisked yogurt); one potato.
Fry the ginger and garlic in two to three tablespoons oil and add the chicken pieces and potato sliced into four to six pieces. Gently stir and add the cumin, coriander, green chilli’s black pepper and chilli flakes. Cook for 10 to 15 minutes until the chicken starts to turn brown. Then put in the laban and cover for 10 minutes until done.
Serve, as usual, with roti (flatbread) or buns.
This is rather hot and spicy but that’s the way we like it. Increase or decrease the quantity of green chilli, black pepper and chilli flakes.