Sall Chicken

Source: unknown

Britannia & Co. purchases its sall (a.k.a. potato sticks) from a local purveyor of fried, crisp snacks called Camy Wafers. French's potato sticks, available at most supermarkets will work just fine.

Ingredients:

• 6 cloves garlic
• 1 tsp garam masala
• 0,5 tsp ground cinnamon
• 0,5 tsp ground turmeric
• 2 tbsp vegetable oil
• 6 curry leaves
• 0,5 tsp cumin seeds
• 2 large red onions, chopped
• 2 serrano chillies, finely chopped
• 2 lbs. boneless, skinless chicken thighs (about 10-12) each cut into thirds
• salt
• 23 cups fried potato sticks, such as French's
• 1 small red onion, thinly sliced
• 1 lime, cut into 8 wedges

Method:

1. Put garlic, ginger, garam masala, cinnamon, and turmeric into a mortar and work with a pestle to form a thick paste. Set spice, paste aside.
2. Heat oil in a large pot over medium-high heat. Add curry leaves and cumin seeds and cook, stirring, until curry leaves become fragrant and cumin seeds begin to splutter for about 30 seconds.  Add spice paste, stir well to combine, and cook, stirring, until fragrant, 1 minute. Add chicken and stir until well coated. Pour in 2 cups water, season with salt to taste, and bring to a boil. reduce heat to medium-low, cover, and simmer until chicken is cooked through about 30 minutes.
3. Uncover the pot and continue to simmer until chicken is tender and the sauce has thickened, about 30 minutes more. Season with salt to taste and transfer to a wide serving bowl. Scatter potato sticks in a thick ring around the outer edge of the dish. Serve with sliced red onion and wedges of lime on the side.