Chicken Potato Curry
Chicken Potato Curry is a flavorful dish consisting of pieces of chicken (with bone chicken pieces preferred) and potatoes cooked in a fragrant curry gravy.
Ingredients
- 1.5 kg Chicken (cut into medium sized pieces and cleaned)
- 4 pieces Potatoes (cut into halves)
- 3 pieces Onion (finely sliced)
- 2 tablespoons Ginger (pasted)
- 3 tablespoon Garlic (pasted)
- 5 pieces Red chilies (pasted)
- 1 piece Tomatoes (chopped)
- 1 tablespoon Turmeric Powder
- 1 tablespoon Red Chilli Powder
- 0.5 tablespoon Coriander Powder
- 0.5 tablespoon Cumin Powder
- 1 tablespoon Home Made Roasted Masala (coriander seeds, cumin seeds, cinnamon and cardoons are dry roasted and grinded)
- 2 pieces Bay Leaves
- 0.5 tablespoon Cumin Seeds
- 2 pieces Cinnamon Sticks
- 5 pieces Green Cardamom
- 2 pieces Cloves
- 7 pieces Black Pepper
- 4 tablespoons Mustard Oil
- Salt to taste
Instructions
- Add turmeric powder, red chili powder, roasted garam masala, salt and mustard oil to the chicken and mix it well.
- Keep marinated chicken aside for half an hour.
- Add mustard oil to the heated pan.
- Add the potatoes to hot oil. Add some salt and turmeric powder. Fry the potatoes until light brown.
- Take the fried potatoes out of the pan.
- Add the whole spices such as bay leaves, cinnamon sticks, green cardamoms, cloves, pepper and cumin seeds to the oil. Saute until they emit flavour.
- Add sliced onions and fry them light brown.
- Add chopped tomatoes and some salt. Sauté till tomatoes become tender.
- Add ginger-garlic-red chili paste. Mix well.
- Add chicken pieces. Given them a good stir. Here comes the importance of arm-twisting or kashano (what we Bongs fondly call it).
- Add potatoes. Sprinkle some salt. Add a little bit of water. Resume your kashano work.
- After water gets dried, add 1 and ½ cup of water and cook with the lid on.
- Remove the lid. Water has now come to a boil. Add coriander and cumin powder.
- Towards the end, add the roasted garam masala powder and mix well.
- Chicken potato curry is ready now. Serve it with steamed rice, pulao, roti and paratha etc.
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Notes
To make this dish, I use fresh chicken pieces with bones. Thighs of chicken or drumsticks along with their skin are ideal to cook this delightful recipe. It will help enhance the flavor of the dish adding more juiciness to it and improve the texture of the curry as well.
Cut the chicken pieces and wash them thoroughly. Then, marinate them with full-fat yogurt along with lemon juice and spices. Let it rest for about an hour. If you prefer a better taste and result, marinate the chicken pieces overnight and keep them in your refrigerator.
Searing the chicken pieces before cooking in a frying pan with a little bit of oil will provide even better results. This process will not only seal the juice inside the meat but will also give them a caramelized outer layer. This will enhance the texture and taste manifold.
Use whole spices to make this recipe. Dry roast them a hit in a pan for the added flavor and then grind them in a mortar and pestle. Adjust the quantity of spices according to your taste preference. Also, parboil the potatoes. This process will ensure the pieces are intact and do not become mushy.
Do not be impatient while cooking. Always cook this dish on a low to medium heat for a long time so that it simmers and cooks properly inside out. It will also add to the delightful taste and flavor with the juices and spices blending proper with all the ingredients.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Potato Curry
Amount per Serving
Calories
307
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
109
mg
36
%
Sodium
3117
mg
136
%
Potassium
922
mg
26
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
38
g
76
%
Vitamin A
541
IU
11
%
Vitamin C
5
mg
6
%
Calcium
59
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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