Chicken and Potato Curry

Since we started grilling a lot this summer I didn’t get a chance to make chicken curry lately. I had some potatoes sitting in my pantry and chicken in my freezer. I ended up making this simple chicken and potato curry. My mom used to make chicken curry with potatoes and I always loved it.

So far I never got a chance to make this dish before. It came out as a delicious curry that went great with some fresh chappathis.

preparation Time : 40 minutes
No Of servings : 4-5
Spice Level : 3 out of 5

Ingredients:

• Oil: 2 tbsp
• Fennel seeds : 1 tsp
• bay leaves
• Cinnamon sticks: 1″
• Cloves : 3
• Cardamom : 1
• Cashews: 4-5
• Potatoes : 1 (Cut into cubes)( iF you are using baby potatoes use 3-4 of them)
• Onions: 1 (medium)(If you shallots(7-8) it will taste even better)
• Tomatoes : 2
• Whole Chicken : 2 lb
• Turmeric powder: 1tsp
• Red chili powder : 2 tbsp
• Coriander Powder : 1 tbsp
• Garam masala powder : 1 tbsp
• Ginger and garlic Paste : 1 tbsp
• Curry Leaves : 5-6
• Coconut Milk : 1/2 cup

Method Of Preparation:

Method 1 (If you are not using pressure cooker):

1. Heat oil in a large kadai after that add fennel seeds,  cloves, cinnamon sticks, bay leaves and cardamom.
2. After it sputters add chopped onions fry them till it become translucent and add ginger and garlic paste fry them till the raw smell goes off.
3. Now add the chicken mix it all together let it sit in heat for 2 minutes.
4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder. Fry them for 2-3 minutes.
5. Now add tomatoes with curry leaves and potatoes(skin peeled) and 1 cup of  water.
6. Close it with a lid and let it sit in medium heat until the chicken and potatoes get cooked. It will take approximately about 20 minutes.
7. Every other 5 minutes open the lid and gently mix the curry.
8. Finally add the coconut milk and let it come to full boil. Then remove from heat garnish it with coriander leaves.

Method 2(If you are using pressure cooker):

1. Heat oil in a pressure cooker add add fennel seeds,  cloves, cinnamon sticks, bay leaves and cardamom.
2. After it sputters add chopped onions fry them for 2 minutes and add ginger and garlic paste fry them till the raw smell goes off.
3. Now add the chicken mix it all together.
4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder mix it gently and add tomatoes with curry leaves .
5. Now add 1 cup of water and add salt. Pressure cook it for 3 whistles.
6. Now boil the potatoes separately and keep them aside and marinade the cooked potatoes with 1/2 cup of  coconut milk and keep them aside.
7. Once the pressure is released open the lid and add the coconut milk potato mixture and again let this curry sit in the heat for 4-5 minutes or until you get the consistency you want.