Friday, October 29, 2010

Chicken Curry With Potatoes

Certain I am many of you would have cooked chicken at least once or more to that, making chicken curry is rather simple. Well, spices, curry powder and we sure love potatoes in curries as well, nonetheless, the same curry over and over can be rather boring. So, unlike the previous Indian chicken curry, this one is different in the sense that chicken pieces were fried after mixing with turmeric powder, thereafter into the curry - aromatic-creamy, made with potatoes, spices, curry powder, green chillies, curry leaves and coconut milk.

For chicken
1/2 chicken - cut into bite sizes.
1 1/2 tsp turmeric powder
1/2 tbsp corn flour
Salt for taste

For curry paste (mix all with water for a thick paste)
2 tbsp meat curry powder
A little pinch of garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp fennel powder

Other ingredients
3 medium size potatoes (cut into medium size pieces)
1 tomato ( cut into 8 pieces)
2 green chillies (remove seeds and cut into pieces)
1 tbsp ginger paste
1 tsp garlic paste
Spices - 1 cinnamon, 3 cardamom, 1 star anise and 3 cloves
1/2 cup coconut milk
3 to 4 sprigs curry leaves
Oil as needed

Mix chicken with corn flour, turmeric powder and salt.
Deep fry, remove and keep aside.
Leave about 4 tbsp of oil in the same pan/wok.
Fry spices, ginger paste, garlic paste and curry paste till aromatic and oil splits.
Put in potatoes, green chillies, curry leaves and tomato.
Pour enough water to cook potatoes till soft and tender. 
Then pour coconut milk, add fried chicken and season with salt.
Stir, simmer to heat through and remove from heat.
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