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Chicken Curry with Potatoes
Method
- Cut Chicken into medium size pieces and marinate in yogurt for about half an hour, personally I feel bone-in chicken gives the curry a better favor.
- Heat up a pan with oil of your choice (I've tried coconut oil, olive oil, vegetable oil and canola oil and I feel coconut oil goes well with this curry) and throw in some mustard seeds.
- When they finish spluttering saute the shallots, green chilli, ginger, garlic and curry leaves until the shallots are clear.
- Then add red chilli powder, coriander powder, turmeric, and black pepper and saute for a few more minutes.
- Add the marinating chicken and salt to taste into the mixture and saute until the chicken changes color.
- Add enough water to cover the chicken and cover it with a lid.
- While the chicken is cooking, saute the potatoes and the tomatoes in another pan, add it to the curry and continue cooking it with the lid on.
- While the chicken and the potatoes are being cooked, grind dry roasted cardamom, fennel, cinnamon and cloves, and add it to the curry.
- Once the gravy gets a little thicker add the coconut milk and take it off the flame.
- Garnish with cilantro and serve.
- You may serve it with any of the Indian breads or rice.
Ingredients:
chicken, skinned, bone-in or deboned - 1kg
potatoes, peeled and cubed - 200 gms
red chilli powder - 2 tbsp
coriander powder - 2 tbsp
turmeric - ½ tsp
tomatoes, diced - 2
shallots - 2 cups
green chilli - 4
ginger, finely chopped - 1 inch
black pepper - 1 tbsp
yogurt - ½ cup
coconut milk - 1 cup
oil, preferably coconut - ½ cup
cardamom - 3
cloves - 3
cinnamon sticks - 2
fennel seeds - 1 tsp
garlic, finely chopped - 6 pods
curry leaves
mustard seeds
cilantro
salt to taste
chicken, skinned, bone-in or deboned - 1kg
potatoes, peeled and cubed - 200 gms
red chilli powder - 2 tbsp
coriander powder - 2 tbsp
turmeric - ½ tsp
tomatoes, diced - 2
shallots - 2 cups
green chilli - 4
ginger, finely chopped - 1 inch
black pepper - 1 tbsp
yogurt - ½ cup
coconut milk - 1 cup
oil, preferably coconut - ½ cup
cardamom - 3
cloves - 3
cinnamon sticks - 2
fennel seeds - 1 tsp
garlic, finely chopped - 6 pods
curry leaves
mustard seeds
cilantro
salt to taste
