Chicken and vegetable Dopiaza

Decided to add serving suggestions, cos I tend to make very big portions, so this feeds 6 large portions or 8 smaller portions :)

• 2 large onions chopped
• 1 leek chopped
• 4 peppers (some red, some other colours) chopped
• 1/2 butternut squash (cubed)
• 2 sweet potatoes (cubed)
• 4 chicken breasts
• 2 tbsp ginger-garlic paste (or just use 1 tbsp ginger and garlic)
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 4 whole cloves
• 1 tsp chilli flakes
• 1 1/2 tsp cardamon (out of the pods)
• 2 tsp tumeric
• 2 tsp garam masala
• 1 tsp cinnamon
• 2 green chillies (chopped and deseeded)
• celery salt to taste
• 2 tins chopped tomatoes
• bunch of coriander leaves

Cook onions and leeks with the green chillies and the ginger-garlic paste until softened (about 4-5 minutes).  Add the peppers, squash and sweet potato.  Cook for another 5 minutes.

In a separate dry frying pan, slowly roast the coriander seeds, cumin, cloves and cardamon.  Roast until you can see the spices changing colour and can smell them.  Add the roasted spices to a pestle and mortar with the chilli flakes and grind them down into a powder.

Add the tumeric, garam masala, cinnamon to the vegetables and mix well to coat.  Then add the ground roasted spices and cook again until you can smell the spices.  Add the chopped chicken breasts and cook for 5 mins whilst stirring constantly.  Add the 2 tins of tomato and fill the tins with water and add 2 tins of water as well.  Mix well and cook for 30mins to 1hr.  Season using celery salt and pepper.  Just before serving chop the coriander leaves and mix through.

Serve with brown rice and poppadums

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