Chicken Curry with Potato
Chicken Curry with Potato is a classic homemade dish that has been enjoyed in South Asian households for generations. Made with tender chicken, soft potatoes, aromatic onions, garlic, ginger, and a blend of traditional spices, this comforting curry is slow-cooked to create a rich and flavorful gravy. Perfect for everyday family meals or special occasions, Chicken Curry with Potato pairs wonderfully with steamed rice, roti, paratha, or naan.
Ingredients
- 1/2 cup oil
- 2 pcs bay leaves
- 5 pcs cardamom
- 2 pcs cinnamon
- 3 pcs dried chilies
- 10 pcs black pepper
- 1 cup chopped onion
- 1/4 cup onion paste
- 1/2 tsp salt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin paste
- little water
- 1/2 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp coriander powder
- 1 kg Chicken
- 2 pcs potatoes (medium)
- 3 cup water
- 6 pcs green chili
- 1/2 tsp cumin powder
Instructions
- Pour 1/2 cup oil into the pan and heat it
- Add bay leaves, cardamom, cinnamon and dried chilies 10 pcs black peppercorns and lightly fry
- Dump in the finely sliced onions and stir until it turn slightly brown
- Add 1/4 cup onion paste, 1/2 tsp Salt and stir until the raw smell goes away
- Add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin paste and stir well
- Add a little water
- Add 1/2 tsp turmeric powder, 1 tsp chili powder, 1/2 tsp coriander powder and stir well
- Add a little water and stir well
- Add 1kg chicken and Mix well
- Add 2 pcs potatoes (medium) size
- Cover the pan with a lid and let the chicken and potatoes simmer for 10 minutes
- Remove the lid and stir well
- Pour in 3 cup of water from a pitcher to create the gravy
- Cover with the lid again and cook on medium heat for 30 minutes.
- Uncover, add 6 pcs fresh green chilies and 1/2 tsp cumin powder
- Cover with the lid again and cook on medium heat for 10 minutes.
- Stir occasionally
- Cover with the lid again and cook on medium heat for 5 minutes.
- Leave the broth as desired
