Chicken and Potato Curry

Who else gets more excited about the potatoes than chicken itself when you make a chicken curry? Though their purpose is to bulk up the portion and temper the spices, I always opt for creamy potatoes that truly bring out the cozy warmth of the curry. They perfectly soak up the layers of flavors from a thick mellow gravy, which is a wonderful concoction of caramelized onions and garlic with various spices - chili powder, turmeric, ground cumin, cinnamon and couple of bay leaves.It's best to serve chicken curry with rice, butter rice, paratha or naan to mop up the sauce and pair with fresh and vivid cabbage or cucumber pickle to contrast its oil, spices and heat.

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Chicken and Potato Curry

Yield: 3 - 4

Author: Suu Khin

Prep time: 30 MinCook time: 30 MinInactive time: 2 H & 30 MTotal time: 3 H & 30 M

Ingredients

• 1 lb. of boneless chicken thighs, cut into 1 inch pieces
• 4 red potatoes, peeled and cut into quarters or 10-15 baby potatoes
• 1 medium onion, thinly sliced
• 4 cloves of garlic, minced
• 1 tsp. grated ginger
• 5 tbsp. vegetable oil
• 2 tsp. paprika
• ½ tsp. ground turmeric
• 1 tsp. ground cumin
• 2 tsp. ground coriander seeds
• 2 cinnamon sticks
• 2 bay leaves
• salt to taste

Instructions

1. Marinate the chicken with grated ginger, minced garlic,
2. turmeric powder, paprika and salt, for at least a couple of hours to overnight. 
3. Heat the vegetable oil and fry the onions till caramelized and fragrant.
4. Add the the marinated chicken to the pot and sear for 10 minutes.
5. Add 1 cup of water and bring it to boil.
6. Add cinnamon sticks and bay leaves. Season with salt.
7. Then, reduce the heat to medium and cook for 15 minutes.
8. Add the potatoes and cook till tender. Adjust water as necessary.
9. Wait for the oil to return to the surface.
10. Stir in the ground cumin and coriander a couple minutes before turning the heat off.
11. Cover the pot for few minutes.
12. Serve with rice, paratha or naan.

Created using The Recipes Generator