Step-by-Step Instructions

1. 1.Marinate the Chicken

   Take 500g of chicken pieces (e.g., boneless, skinless thighs or breast). Add 1 teaspoon of turmeric powder to the chicken. Use tongs to mix well until all chicken pieces are evenly coated.

2. 2.Cook Basmati Rice

   Wash 1 cup of basmati rice thoroughly and drain. Add the drained rice to a pot. Add 1.5 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until all water is absorbed and rice is tender. Once cooked, gently fluff the rice with a fork.

3. 3.Prepare the Curry Base

   Heat 2 tablespoons of cooking oil in a large pan over medium heat. Add 1 teaspoon of cumin seeds, 1 teaspoon of mustard seeds, 3-4 green cardamom pods, 1 small cinnamon stick, and 1 teaspoon of red chili flakes. Sauté for about 30 seconds until fragrant. Add 1 large finely chopped onion and cook, stirring occasionally, until the onions turn golden brown.

4. 4.Add Chicken and Potatoes

   Add the turmeric-coated chicken pieces to the pan with the browned onions and spices. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly seared. Add the 3-4 medium potatoes, peeled and cut into 3cm pieces, to the pan.

5. 5.Simmer the Curry

   Pour 1.5 cups of water and 1 can (400g) of crushed whole peeled tomatoes into the pan. Stir well to combine all ingredients. Bring the curry to a gentle boil, then reduce the heat to low, cover the pan with a lid, and simmer for approximately 15 minutes, or until the potatoes are tender and cooked through.

6. 6.Season and Finish

   Remove the lid and taste the curry. Season with salt and black pepper to taste. Stir in 1/4 cup of fresh chopped coriander.

7. 7.Serve

   Serve the hot chicken curry immediately with the fluffy basmati rice and a side of raita (if desired).