Indian Parsi Meat and Potatoes
My go to dish every week cooking in USA – Meat and Potatoes. We call it “Papeta ma Gos” in Indian Gujarati . Gos is avancular for any meat like mutton, chicken, lamb, goat, etc.
- 2 finely chopped green chilies
- 2 large finely chopped onions
- A tiny piece of ginger
- Half a teaspoon of cinnamon powder
- Half a teaspoon of turmeric powder
- 1 teaspoon of Garam Masala
- Half a teaspoon of cumin seeds
- 7 or so curry leaves
- 6 cloves of garlic
- 1 kilo of boneless chicken thighs, 10 pieces or so, cut in thirds
- 2 tablespoons of oil
On the side to serve:
- 1 small sliced onion
- 1 lime cut into wedges
- 3 cups of thin and crispy fried potato stick chips
- Naan or Rotli
1. Make a thick paste out of the garlic, ginger, Garam Masala, cinnamon and turmeric and set aside.
2. Drop curry leaves and cumin seeds in a pan with hot oil and stir slightly. After a few seconds, when the seeds start to splutter, add the chopped onions and chilies, let it cook and stir occasionally for about five minutes. Add the spices and stir for a minute or so.
3. Now bring in the chicken and stir in the pan till it’s well coated with the spices. Pour two cups of water, add salt and bring to boil. Cover with a lid, reduce heat and let the chicken cook for half an hour.
4. Uncover the dish and let it to simmer in low flame for another thirty minutes until the chicken is soft and tender.
5. In a deep plate, place the chicken and arrange a nice, thick layer of fried potatoes or potato sticks around the edges. Serve piping hot with juicy lime wedges and onion.