Spicy Chicken Curry with Potatoes - Indian Style

Step 1: Prepare Masala Paste

Add chopped onion, coriander seeds, cinnamon stick, star anise, cloves, cardamom, garlic cloves, dry red chilies, and cumin seeds into a blender. Blend to a smooth paste. Set aside.

Step 2: Marinate Chicken

In a bowl, combine the chicken pieces with 1/2 tsp turmeric powder and 2-3 tbsp cooking oil. Mix well and set aside to marinate.

Step 3: Prepare Tempering

Heat 4-5 tablespoons of cooking oil in a large pan or kadai. Once the oil is slightly warm, add 1/2 tsp sugar and let it melt and caramelize to a light brown color for enhanced curry color. Then add 1/2 tsp cumin seeds, a small piece of cinnamon stick, and 1 whole star anise. Sauté for a few seconds until fragrant.

Step 4: Sauté Onions

Add the thinly sliced onions to the pan. Fry the onions until they turn golden brown, stirring occasionally. This step is crucial for the curry's flavor base.

Step 5: Fry Chicken

Add the marinated chicken pieces to the pan. Mix well with the fried onions and spices. Cover the pan and cook on medium heat for about 5-7 minutes, allowing the chicken to release its juices. Stir occasionally.

Step 6: Cook Chicken until Water Evaporates

Uncover the pan and continue to cook the chicken, stirring frequently, until all the released water has evaporated and the chicken starts to brown slightly, approximately 10-12 minutes.

Step 7: Add Masala Paste and Dry Spices

Add the prepared masala paste to the chicken. Mix well. Then add 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1-2 tsp red chili powder (adjust to taste), and 1/2 tsp chicken masala powder. Mix all the spices thoroughly with the chicken.

Step 8: Sauté Spices

Cover the pan and cook the chicken with the spices on low-medium heat for about 8-10 minutes, or until the oil starts to separate from the masala. Stir occasionally to prevent burning.

Step 9: Add Potatoes

Add the cubed potatoes to the chicken. Mix well, ensuring the potatoes are coated with the masala. Cook for 2-3 minutes, stirring.

Step 10: Add Hot Water and Salt

Pour 2-3 cups of hot water into the curry, or enough to achieve your desired gravy consistency. Add salt to taste. Mix everything gently.

Step 11: Simmer the Curry

Cover the pan and let the curry simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and the potatoes are tender. Check for doneness by piercing a potato piece.

Step 12: Finish with Garam Masala

Once the chicken and potatoes are cooked, sprinkle 1/2 tsp garam masala powder over the curry. Give it a final gentle stir. Your spicy chicken curry with potatoes is now ready to serve.

• Marinate the chicken with turmeric and oil for at least 30 minutes to enhance flavor and tenderness.

• Melt a small amount of sugar in oil at the beginning for a rich color in the curry.

• Fry onions until golden brown for a deeper flavor base.

• Use hot water when adding to the gravy to maintain the cooking temperature and improve the curry's taste and texture.

• Adjust the amount of red chili powder according to your spice preference.

• Add other vegetables like peas or carrots along with potatoes.

• Garnish with fresh coriander leaves before serving for added freshness.