Chicken and Potato Curry with Coconut Milk – Indian Style

Step 1: Marinate the Chicken

In a bowl, combine 1 kg (2.2 lbs) chicken (bone-in, skin off, cut into parts) with 4 green cardamoms, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 3 teaspoons coriander powder, 2 teaspoons ginger garlic paste, and 1/4 cup oil. Mix thoroughly to coat the chicken.

Step 2: Sear the Chicken

Heat a large skillet or pan over above medium heat. Add the marinated chicken to the pan. Cook for about 6 minutes, turning the chicken pieces over every couple of minutes until lightly browned on all sides.

Step 3: Add Vegetables

Add 1 cup of sliced onion, 5 whole fresh chilies (or to taste), and 3-4 cups of chunky cut potatoes to the pan. Mix everything well with the chicken. Cook for 3 minutes on medium-ish to slightly above medium heat, stirring occasionally.

Step 4: Simmer with Water

Pour 3 cups of water into the pan. Stir to combine. Maintain the current heat and let it simmer for about 5 minutes, stirring every now and then. This helps the potatoes start cooking.

Step 5: Add Coconut Milk

Add 2 cups of coconut milk to the curry. Stir gently. Reduce the heat to a simmer. Continue to cook for another 5-6 minutes, or until the potatoes are tender and the curry has thickened to your desired consistency, stirring occasionally.

Step 6: Final Check and Serve

Check the curry for salt and adjust if necessary. Turn off the heat. Optionally, garnish with fresh cilantro or a sprinkle of garam masala. Serve hot with bread or rice.

• Adjust chili to taste.

• Serve with bread or rice.

• Ensure potatoes are tender before serving.

• Add cilantro or garam masala at the end for extra flavor.

• Use different types of chilies for varying heat levels.