chicken and potato curry

chicken and potato curry

Chicken and Potato curry, Kerala Style

Chicken and potato curry,Kerala style is made with chicken and potato which are cooked together in a rich oinion-tomato based  gravy with whole and powdered Indian spices and finished with a lot of fresh  cilantro.

This is one my favorite chicken recipes as this chicken and potato curry has got a very good flavor balance, very healthy and it’s delicious as well.

This dish is all about whole and powdered spices used in cooking and the timely use gingergarlic paste.Chicken and potato curry is suitable for all occasions and rice, chapathi or roti can be served with this curry. I have come across many similar recipes, but I wanted to bring a twist in the style of cooking, as I wanted to cook the chicken and potato in a slow temperature allowing  the meat and potato to cook slowly and evenly so that meat and potato maintains the tenderness.

Even though this chicken and potato curry dish is not that famous in restaurants, this has been always my favorite since my childhood. Recently I have tried an another version of this chicken and potato curry with coconut cream in it, that too has come out really well as well. I will share the coconut cream version soon in this space as well, stay tuned for the same..

Ingredients

  • Chicken thigh- 600 gms
  • Vegetable oi- 2 Tbsp
  • Maze – 1 each
  • Star anise – 1 each
  • Black pepper corns- 1/2 Tsp
  • Coriander seeds – 1/2 Tsp
  • Cloves – 2 each
  • Onion– 2 medium,sliced
  • Gingergarlic  paste -1 and 1/2 Tbsp
  • Turmeric powder – 1 Tbsp
  • Chilly powder -1 Tbsp
  • Cumin powder – 3/4 Tbsp
  • Coriander powder -1/2 Tbsp
  • Garam masala powder -1 Tbsp
  • Tomato – 2 medium,sliced
  • Potato – 2 medium, diced
  • Water – 1/2 cup
  • Salt to taste
  • Cilatro leaves- 1 Tbsp, chopped

Directions

  1. Wash and cut the cut the chicken thighs.
  2. Marinate it with salt, turmeric, cumin powder, chilly powder, garam masala and coriander powder and refrigerate for half an hour.
  3. Heat oil in medium sized pot, add the whole spices. Cook for a minute.
  4. Add sliced onion, saute for 2 minutes.
  5. It’s time to add the gingergarlic paste, saute till you get a cooked flavor.
  6. Add the powdered spices and cook well on low temperature.
  7.  Mix sliced tomatoes and let it cook until tender and mixed together well with the spices.
  8.  Marinated chicken to be added now, mix well.
  9. Now add water and let it come to a boil.
  10. Season and half of the chopped cilantro.
  11. Add potato and cover with lid.
  12. Cook on a simmering fire for 10 minutes.
  13. Remove the cover and continue to cook on a slow fire until chicken and potatoes are tender.
  14. Adjust the seasoning and finish with chopped cilantro leaves.

Get the whole spices handy

 get the whole spices handy

Heat oil, add the whole spices followed by onions

add sliced onions

Add gingergarlic paste and powdered spices

add powdered spices

Add sliced tomatoes..

sliced tomatoes

Cook the tomatoes well..

cook tomatoes

Add chopped cilantro..

add chopped cilantro

Add marinated chicken..

add marinated chicken

Add potatoes..

add potato cubes

Keep it covered and cook until tender..

cover and cook

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Bone Appetite & Happy Cooking!

Similar Recipes
pepper chicken
http://saltandtamarind.com/pepper-chicken-recipe-kerala-style/

 

Sharing is Caring and it’s just a click away! If you find this post useful, I would really appreciate if you could share it with your friends on social medias. Thank you.

Bone Appetite & Happy Cooking!

 

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