Chicken Korma

Ingredients:
Chicken breasts, cut into bite-sized pieces - 3
Large red onion, finely chopped - 1/2
Garlic cloves, chopped - 3
Green chillies, slit lengthwise - 5 small
Cardamom seeds, lightly crushed - 10 (optional)
Turmeric - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Tomatoes, chopped coarsely - 5-6 small
Salt - to taste
Oil - 2 tbsp
Coconut milk - 400 ml (one can)
Ginger, grated - 1" piece
Garam masala - 1/2 to 1 tsp

Cooking time: about 30 min
Serves: 6

Method:
Fry the onion, garlic and green chillies in hot oil for 5 min over medium heat. Stir in the cardamom, turmeric, cumin, coriander and salt. Add the tomato pieces (or puree, if you desire). Reduce the heat, stir in the chicken and cook for 5 min. Mix in the coconut milk and about 1 cup of water if desired. Simmer covered for about 10 min. Add the ginger and garam masala and mix well.

Source: Adapted from Manju Malhi's recipe here
Author: Shrinkingsodacan

Dum Aloo (Roasted potato in yogurt)

Ingredients:
Baby potatoes - 1.5 lb (about 15)
Cloves - 4-5
Cardamom - 2 pods or 10 seeds
Cinnamon - 2" piece
Ginger, grated - 2" piece
Green chillies - 4-5 small
Garam masala - 1 tsp
Red chilly powder - 1.5 tsp
Coriander leaves, chopped - handful
Yogurt - 1-2 cups

Cooking time: about 30 min
Serves: 4-5

Method:
Peel the potatoes and boil until cooked halfway through. Poke holes with a fork and roast them in 2-3 tsp of hot oil until crisp and golden brown. Set aside.
In a blender/grinder, powder the cloves, cardamom, cinnamon, ginger, green chillies and garam masala. Fry this powder in 2 tsp of hot oil. Add the red chilly powder to this paste and mix well. Add the roasted potatoes and mix well. Cook covered on a low flame for a few minutes.
When ready to serve, mix with yogurt and garnish with coriander leaves.

Source: Mom's recipe
Author: Shrinkingsodacan