Chicken Curry with Potatoes

Recipe by
Total Time:
45-60 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • Chicken - 1 kg
  • Potatoes, peeled and cubed - 200 g
  • Red chilli powder - 2 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric - 1/2 tsp
  • Tomatoes, diced - 2
  • Shallots - 2 cups
  • Green chilli - 4
  • Ginger, finely chopped - 1 inch
  • Black pepper - 1 tbsp
  • Yogurt - 1/2 cup
  • Coconut milk - 1 cup
  • Coconut oil - 1/2 cup
  • Cardamom - 3
  • Cloves - 3
  • Cinnamon sticks - 2
  • Fennel seeds - 1 tsp
  • Garlic, finely chopped - 6 pods
  • Curry leaves
  • Mustard seeds - 1/4 tsp
  • Coriander
  • Salt to taste

How to Make Chicken Curry with Potatoes

  • Cut chicken into medium size pieces and marinate in yogurt for about half an hour.
  • Heat a pan with coconut oil
  • Splutter mustard seeds.
  • Add shallots, green chilli, ginger, garlic, curry leaves.
  • Saute until the shallots are clear.
  • Then add red chilli powder, coriander powder, turmeric, and black pepper and saute for a few more minutes.
  • Add the marinated chicken and salt to taste and saute until the chicken changes colour.
  • Add enough water to cover the chicken and cover it with a lid.
  • While the chicken is cooking, saute the potatoes and the tomatoes in another pan.
  • Add it to the curry and continue cooking with the lid on.
  • While the chicken and the potatoes are being cooked, grind dry roasted cardamom, fennel, cinnamon and cloves, and add it to the curry.
  • Once the gravy gets a little thicker add the coconut milk and take it off the flame.
  • Garnish with coriander and serve.

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