In a large bowl, combine the chicken pieces with green cardamoms, salt, pepper, chili powder, turmeric powder, coriander powder, ginger garlic paste, and oil. Mix thoroughly with your hands to ensure all the chicken pieces are well-coated.
Place a large skillet or pan over medium-high heat. Add the marinated chicken and cook for approximately 6 minutes, turning the pieces every couple of minutes to brown them on all sides.
Add the sliced onion, whole fresh chilies, and chunky potatoes to the pan with the chicken. Stir everything together and continue to cook for 3 minutes.
Pour 3 cups of water into the pan, stirring to combine with the chicken and vegetables. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally.
Pour in the coconut milk and stir it into the curry. Continue to simmer until the chicken is fully cooked, the potatoes are tender, and the gravy has thickened to your desired consistency.
Favorite RecipesDiscover recipes already generated from creators and ready to cook without testing your cred.
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
Cuisine
Prep + Cook Time
Difficulty Level
