As stated in my previous post https://fernyskitschen.wordpress.com/2014/04/23/trinidadian-style-curried-chicken/ , heres probably one of my favorite sides ever, potato and channa!, sometimes called Channa & Aloo this is a thick stodgy curried mouthgasm.
Ingredients..
Wtf.. thats a potato!?
- 1 Can of chick peas (channa)
- 2 Medium potatoes
- 1 Small Onion – Diced
- 2 Garlic cloves – Diced
- 2 Tbsp Cooking oil
- 2 Tbsp Curry Power – The same type used in the curried chicken recipe
This dish is great for veggies/vegans and a good comfort food, in the same way mash potato is 🙂
Method..
- Cut the potatoes into chunks
- Heat the oil in a pan on a medium heat and sweat off the garlic and onion
- Mix the curry power with a spoon or two of cold water and add to the pan, stir till thick and grainy.
- Add the potatoes, and then a cup of boiling water and cook till most of the water has boiled away, then add the chick peas and cook till thick and tender.
- season with salt, pepper and some chili sauce if you so desire.
Abit of a strange Ferny fact, I for some reason HAVE to skin chickpeas for no reason other that i’m really weird with some food textures, so to make this dish I literally have to spend half an hour popping a can of chickpeas out of their skin, so as your probably normal, don’t waste your time, as the skins have no effect on flavor 🙂
Ferny's Kitschen 