Fresh Chicken – 1 kg, cut into bite size pieces
Ginger garlic paste – optional
Green Mung dal – 1 cup,soaked overnite
Spinach – 1 bunch, sliced fine
Carrots – 2 large,cut into wedges
Tomato – 5 nos
Onions – 5 nos
Turmeric powder – 1 tsp + 1 tsp
Chilli powder – 2 tsp + 1 tsp
Cumin powder – 1 tsp
Tomato paste – 1 tblsp
Saute 2 nos sliced onions in olive oil.Add 2 nos sliced tomatoes followed by the soaked mung dal. Now pour 1 cup of water.Add wedged carrots and let the dal mixture cook in high heat for 10 – 15 minutes,adjusting water every 5 minutes.
Meanwhile, in another small saucepan,saute the remaining onions in olive oil.Add the sliced tomatoes.Cook it well and smash it with the back of a large spoon into fine paste.Add a tsp of turmeric and a tsp of chilli powder to it.Add a dollop of tomato sauce and set it aside once its cooked and the water is dried up from this gravy.
To the cooked mung dal and carrot gravy,add the chicken pieces and another cup of hot water. Season with the remaining turmeric and chilli powder,with some cumin powder and salt. At this stage,gradually add spoonfuls of cooked tomato chutney to the curry to thicken it. Taste and season further according to your desired gravy thickness.I like to add the whole chutney.Finally add chopped spinach and its ready inshaAllah.
Perfect with rice,idlis and rotis.