Indian chicken in tomato cream

Ingredients for 2 servings:

• 2 chicken legs
• 400 g potatoes, peeled
• 2 tbsp rapeseed oil
• 50 g onion(s), finely diced
• 2 cloves garlic, finely chopped
• 1 can of tomatoes, chopped, 400 g
• 1 tbsp tomato paste
• 100 ml water
• 1 tsp chicken broth powder
• 100 g crème fraîche
• ½ tsp Pul Biber
• ½ tsp garam masala
• ½ tsp cumin powder
• 2 tbsp, heaped peppermint leaves, cut into strips

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

well-seasoned and slightly spicy

Cut the potatoes into approximately 1 cm cubes. Wash the chicken thighs and pat dry. Heat the oil and sauté the onions and garlic. Add the tomatoes, tomato paste, crème fraîche, and water, and bring to a boil. Season with chicken stock, pul biber, garam masala, and cumin. Place the chicken thighs in a suitable casserole dish. Arrange the potato cubes around the thighs and cover with the tomato sauce. Cover the dish with aluminum foil, otherwise the oven will be splattered with tomato sauce. Finish cooking the casserole in a hot oven at 180°C (top/bottom heat) for approximately 1 hour 20 minutes. Remove the thighs and use two forks to remove the meat from the bones. Chop it up a little more, if necessary. Add the meat to the sauce and heat through. Sprinkle with fresh mint.