Ingredients 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
1 tomato, for garnish
1 spring onion, for garnish
Method 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.