Ingredients:

• 6 cups potatoes, precooked and drained

• 1 onion, large, chopped

• 4 garlic cloves, minced

• 3 tbsp ginger, minced

• 2 tomatoes, chopped

• 1 hot pepper, dried

• 2 tsp curry powder

• 1/2 tsp fenugreek seeds

• 1 tsp turmeric

• 1 tsp coriander

• 1 1/2 tsp cumin

• 2 tbsp oil

• Water

Directions:

1. Pre Cook  the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.

2. While the potatoes are cooking, sauté the fenugreek seeds in the oil on medium heat until light brown, being careful not to burn them.

3. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook for another five minutes. Add the spices and sauté briefly to release their flavours.

4. Add the tomato, dried whole pepper, and a little water. Simmer until the flavours meld together, about 30 minutes.

5. Gently add the precooked potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.

Background information: Tibetan cuisine is a unique blend of traditional dishes from Tibet and its neighbouring regions, such as India, Nepal, and China. The cuisine features a variety of hearty and flavorful dishes, often incorporating yak or lamb meat, potatoes, and various spices and herbs. In Britain, Tibetan cuisine has gained popularity in recent years, especially in areas with large Tibetan communities, such as London and Manchester. Tibetan restaurants and food stalls offer a range of dishes, including momos (dumplings), thukpa (noodle soup), and shapta (stir-fried meat). Tibetan Chicken Curry is a comforting and delicious dish that can be easily made at home, using simple and affordable ingredients.