Chicken Curry with Potatoes
Recipe by MyComfortMeal23
Ingredients
For Frying
- 2 medium, cut into wedgesPotatoes
- for fryingOil
For Gravy Paste
- 2 large, thinly slicedOnions
- 1/4 cup, shreddedDried Coconut
- 4-5 clovesGarlic
- 2-3Green Chilies
- 2-3 tbsp (from frying potatoes)Oil
For Curry
- 3-4 tbspOil
- 1Cinnamon Stick
- 2-3Green Cardamoms
- 4-5Cloves
- 1 tbspGinger-Garlic Paste
- 1/2 cupTomato Puree
- 1.5 tbspCoriander Powder
- 1 tspCumin Powder
- 1 tspTurmeric Powder
- 1 tsp (or to taste)Salt
- 1.5 tbsp (or to taste)Red Chili Powder
- 750g, cut into piecesChicken
- 1-2 cups (as needed for gravy consistency)Water
- 1/4 cup, chopped (for garnish)Fresh Coriander
Step-by-Step Instructions
- 1.Fry Potatoes
Heat oil in a pot. Add potato wedges and fry until golden brown. Remove the fried potatoes and set aside.
- 2.Prepare Gravy Base
In the same oil used for potatoes, add thinly sliced onions. Cook until soft. Then add dried coconut, garlic, and green chilies. Fry the mixture until the onions turn golden brown. Remove the fried ingredients and blend them into a smooth paste.
- 3.Sauté Aromatics
In a clean pot, heat 3-4 tablespoons of oil. Add whole garam masala (cinnamon stick, green cardamoms, cloves) and let them splutter. Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- 4.Cook Gravy Paste
Add the prepared onion-coconut-garlic-chili paste to the pot. Mix well and cover. Cook for 5 minutes on medium heat, allowing the oil to separate and come to the surface.
- 5.Add Tomato and Dry Spices
Uncover the pot and add tomato puree. Stir well. Then add coriander powder, cumin powder, turmeric powder, salt, and red chili powder. Mix thoroughly. Cover the pot again and cook until the oil separates, about 5-7 minutes.
- 6.Add Chicken and Potatoes
Uncover the pot and add the previously fried potato wedges and raw chicken pieces to the gravy. Mix everything well, ensuring the chicken and potatoes are thoroughly coated with the masala. Cook for 5 minutes, stirring occasionally.
- 7.Simmer the Curry
Add 1-2 cups of water to achieve your desired gravy consistency. Mix well. Cover the pot and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- 8.Garnish and Serve
Uncover the pot. Garnish the hot chicken curry with fresh chopped coriander. Serve immediately with jeera rice or roti.
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