Chicken Masala with Spanish Potato Omelette

Chicken Masala with Spanish Potato Omelette

Posted 2017-04-10 by finyfollow

I love eggs and potatoes together so decided to do this Spanish omelette with the Masala chicken. It worked out well as I put some of the spicy gravy onto the omelette!

Preparation Time: 30 minutes
Cooking Time: 25 minutes
Serves: 3

For the chicken
About 100 g onion, sliced finely
1 clove garlic, crushed
½ tbsp coriander seeds
½ tbsp cumin
½ tsp turmeric
½ tsp ginger, ground
½ tsp garam masala
¼ tsp cardamom, ground
1 tsp chilli powder (or to taste)
700 g chicken breast fillets, cut into bite sized pieces
30 g tomato paste
150 g chicken stock (I used home made) plus extra
About 35 ml water
1 tsp cornflour
75 g coconut cream
1 tbsp coriander, chopped

For the Potato omelette
Olive oil
250 g potatoes, thinly sliced
½ onion, thinly sliced
3 eggs
1 tomato, for garnish
1 spring onion, for garnish

For the chicken
  • Heat some oil in a wok or large saucepan - cook the onion and garlic until the onion softens.

  • Add the coriander seeds and cook, stirring for about a minute or until they start to "pop".

  • Add all the other spices and cook, stirring until the mixture is fragrant.
  • It is a very dry mixture at this stage

  • Add the cut chicken pieces and turn to make sure all the pieces are coated in the onion mixture.

  • Cook until the chicken is just browning, and then stir in the tomato paste, water and the chicken stock.

  • Cover and simmer on a very low heat for about 15 minutes or less if the chicken pieces are very small. Do not overcook as chicken will be tough - cook till ALMOST done as it will be cooked a bit longer.

  • Meanwhile, blend the cornflour and the coconut cream, and stir into the chicken.

  • Bring it to the boil and cook stirring until the mixture thickens -I had to add more soup several times to stop it sticking.

  • Just before you are ready to serve, add in the freshly cut coriander.

  • For the Spanish omelette
  • Heat about 4 tbsp olive oil in a medium or small frypan.

  • Put salt and pepper on the potato slices, and cook them until they are just starting to go a golden brown, and just getting crisp.

  • Once the potatoes are done, put the onions in.

  • Stir and cook until the onion softens and begins to brown.

  • Meanwhile, beat the eggs with a bit of salt and pepper, and pour them into the pan when the potatoes are brown. Stir gently to combine.

  • Reduce the heat to low and cook it until the eggs are set on the bottom and starting to brown.

  • Carefully put a plate over the pan, invert it so that the omelette is on the plate.

  • Slide the omelette back into the pan with the uncooked side down, and cook for a few more minutes until the egg is set. Do not overcook.

  • You can then decorate the omelette with the tomato and spring onions, and serve with the masala chicken, or you can eat this as a casual meal or snack.

  • I had the rest of the omelette for lunch, cold, the next day and the chicken masala improved with age as the spices went through it overnight.

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    228378 - 2023-07-17 10:39:49


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