In a large frypan, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes or until chicken is nearly done.
Stir in tomatoes, silverbeet and yogurt. Cover and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.
My husband enjoyed this, but I will not add the yoghurt until the end because it curdled. I used chicken breast because it was all I had, but I would recommend the thigh fillets as in the recipe because the chicken breast will dry out if overcooked. Flavour was nice. - 15 Jul 2013