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Bengal Chicken Masala with Potatoes
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This flavorful mix of chicken, potatoes, onions and spices makes the whole meal. Complement with plain rice naan.

Serves: 4-6

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East Indian/Chinese Meat Main Dish

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3-4 lbs chicken pieces
1 teaspoon cinnamon
1-1/2 teaspoons turmeric
1-1/2 teaspoons chili powder
1 teaspoon black pepper
1-1/2 teaspoons paprika
Salt, to taste
3-4 tablespoons oil
2 medium onion, sliced
1 lb potatoes, peeled and halved
2 tablespoons chopped fresh garlic
1/2 cup water or chicken stock
1/4 cup fresh lemon juice
2-3 tablespoons honey
6 green chillies, chopped
2 tablespoons chopped, coriander


  1. In a small bowl mix together the salt, turmeric, chili powder, paprika, cinnamon and black pepper; rub into chicken pieces.
  2. Heat oil in a skillet and brown the chicken pieces in batches, turning once only; put aside.
  3. Put 3-4 table spoon of oil and add in onions, chili and potatoes and 1/2 teaspoon salt and pepper to taste; cook over medium heat, stirring occasionally until onions are softened and just beginning to brown (about 10 minutes).
  4. Add in 2 tablespoons garlic and cook for about 1 minute, stirring occasionally
  5. Return the chicken (skin sides up) to the skillet, tossing the onions and potatoes around the chicken.
  6. Stir the water or chicken stock, lemon juice and honey together until blended, and add to the skillet; cook over medium heat, covered until chicken is fully cooked and the potatoes are tender (about 30-35 minutes).
  7. Top with fresh chopped coriander leaves and serve.

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