Tuesday, 18 December 2018

Recipe 53: Easy Chicken Curry With Potato

Grand and spicy non-vegetarian dishes are laborious and calls for an occasion. But a simple one is always welcomed.


They are easy on spices, light on digestion, and can serve plenty.


Today I bring to you all my simple and tasty Chicken Curry with Potatoes.
Bengalis are very fond of potatoes and never leave it behind. However, for you all, the potatoes are optional.


But I do recommend trying atleast once preparing your non-vegetarian items like fish, chicken, mutton, etc. with potatoes. They thicken the gravy with potato starch and make it richer which you will achieve with cream. Potatoes also help in increasing the quantity of your dish. For instance, you have 4 people to feed and got less than half a kilo of chicken/mutton, just add a few potatoes and you wont feel hesitant at the quantity of your dish.


Now, lets begin with my Easy Chicken Curry With Potato!

Ingredients for 4-5 Servings:

  1. 6-8 chicken pieces
  2. 3 large potatoes cut into quarters
  3. 2 large tomatoes
  4. 2 medium size onions
  5. 4-5 green chillies
  6. 4-5 garlic
  7. 2 inch ginger
  8. 3 tbsp. kasoori methi (dried fenugreek leaves)
  9. 3 tsp. dhania/coriander powder
  10. 2 tsp. garam masala powder
  11. 2 tsp. red chilly powder
  12. 2 tsp. zeera/cumin powder
  13. 1 tsp. haldi/turmeric powder
  14. salt to taste
  15. vegetable oil for cooking

Method:

In a mixer-grinder, make a smooth paste of tomatoes, onions, ginger, garlic and green chillies.
In a kadhai or heavy bottom pan, heat oil.
Add the paste of tomato and onion.
Sauté on high heat or till the water evaporates.
Add about 1/4 cup water and reduce the heat.
Scrap the brown bits from the kadhai.
Now add all the spices and salt.
Add more water if the mixture is starting to burn or getting too dry.
Add the potatoes.
Sauté till oil begins to surface on top.
Now add the chicken pieces.
Stir till chicken begins to loose its natural water.
Add kasoori methi and sauté for the aroma to release.
Now add about 400ml of water or as much gravy you want.
Cover and let the potatoes and chicken soften and cook completely on low heat.
It will take 15-20 minutes for the gravy to thicken, and oil to surface on top.
Serve warm with steam rice, roti or paratha.



0 comments:

Post a Comment