Chicken Curry with Tomato & Potato

Step 1: Prepare Chicken with Turmeric

Take 1 kg of chicken thighs and coat them thoroughly with 1 teaspoon of turmeric powder. Mix well using tongs to ensure even coverage.

Step 2: Prepare Rice

Rinse 2 cups of basmati rice until the water runs clear. Drain the rice and transfer it to a pot. Cook the rice using the absorption method.

Step 3: Sauté Onions and Spices

Finely chop 1 large onion. In a large pot, heat 2-3 tablespoons of cooking oil. Add the chopped onion, 1 tablespoon of cumin seeds, 1 teaspoon of crushed red pepper flakes, 2-3 small cinnamon sticks, 5-6 green cardamom pods, and 1 teaspoon of mustard seeds. Sauté until the onions turn brown, which will give the curry a good flavor and color.

Step 4: Add Chicken, Potatoes, and Liquids

Add the turmeric-coated chicken pieces to the pot. Cut 500g of potatoes into 3 cm bite-sized pieces and add them to the pot. Pour in 1.5 cups of water and add 1 can of whole peeled tomatoes. Stir everything together well.

Step 5: Simmer the Curry

Place a lid on the pot and bring the curry to a gentle boil. Let it simmer for approximately 15 minutes, or until the potatoes are tender.

Step 6: Season and Finish the Curry

Remove the lid from the curry. Taste the curry and season with salt and black pepper to your preference. Roughly chop 1 small bunch of fresh coriander and stir it into the curry just before serving.

Step 7: Serve

Serve the chicken curry hot on a large white platter, accompanied by the fluffy basmati rice.

• Turmeric is antibacterial and good for digestion, but use it sparingly as too much can give an earthy, unpleasant flavor.

• When cooking rice by absorption method, be gentle when fluffing it with a fork to avoid mashing the grains.

• Browning onions thoroughly adds depth of flavor and a good color to the curry.

• Adjust the amount of chili flakes and powder to suit your spice preference.

• Other vegetables like carrots or peas can be added with the potatoes.