Chicken, Cauliflower & Potatoes with Spring Onions

Pyajpata, Phoolkopi Diye Murgir Jhol

This dish was inspired by the recipe submitted by a member of Kitchen Raagas, a Bengali foodie group on Facebook.  You can find the original recipe here.  I followed the recipe closely, except that I used boneless & skinless chicken thighs instead of skin-on, bone-in chicken legs.  For those of you who do not have access to Facebook or don't belong to the Kitchen Raagas group, the recipe is provided below.

Ingredients:
2 lbs. boneless, skinless chicken legs
1 cauliflower, cut in florets
2 russet potatoes, cut in bite-size pieces
1/2 tsp. turmeric powder
2 tsp. Kashmiri mirch or chilli powder
2 medium tomatoes, chopped
2 large onions, chopped
Make a paste -
   1 large onion, chopped
   6-8 garlic cloves, chopped
   2" piece ginger
2 tsp. coriander powder
4 Tbsp. vegetable oil
Salt to taste
1/4 tsp. sugar
1 bunch green onions,cut in 1" pieces
5 green chillies

Directions:

1. Toss cauliflower & potatoes with salt and fry until golden. Set aside.
2. Wash chicken legs and dry with paper towels.
3. Heat oil over medium heat, add chopped onions and fry until translucent.
4. Add chicken, salt, turmeric & coriander, stir-fry until chicken is golden.
5. Add paste & tomatoes and stir-fry for a few minutes.
6. Turn heat down to low, cover & simmer on low heat until oil resurfaces.
7. Pour hot water into pan, stir well and bring to a boil.
8. Return cauliflower & potatoes to pan, add sugar, salt to taste & stir well.
9. Cover & simmer on low heat until everything in pan is tender.
10. Garnish with green onions & chilies before removing from heat.

Serve with steamed rice, chapati or naan.