Chicken & Potato Curry 🍛
RECIPE 🚨
I’m starting off the New Year with one of my favourites, a Pakistani style Chicken & Potato Curry! ✨Usually cooked with chicken on the bone but just as good with boneless chicken thighs! Nice and spicy, just how I like it! 🌶️🌶️🌶️
Recipe below, save for curry night!🍛
Ingredients
600-700g Chicken boneless thighs, cut into 1 1/2 inch pieces
1/2kg New potatoes, peeled and halved
1/4 cup Oil
1 Medium Onion, finely diced
2 Tomatoes, roughly chopped
6 Garlic cloves, minced
1 inch piece Ginger, finely grated
1 1/2 tsp Salt, or to taste
2 tsp Kashmiri chilli powder, or to taste
1 tsp Cumin seeds
1 1/2 tsp Coriander powder
2 tsp Garam masala
1/2 tsp Turmeric powder
6-7 Black peppercorns or pepper powder
1 Bay leaf
2 Green cardamom pods
A pinch of Ground cloves
1 inch Cinnamon stick
1 Green chilli, seeds discarded, cut length ways
1 tsp dried Fenugreek
Fresh coriander to garnish
*Best served with Basmati rice, roti or naan
Method
Step 1 – In a large pot, on medium heat, add the oil, once hot, add the onions. Fry till golden brown, now add the cumin seeds and fry until they start to splutter. Add the tomatoes, and stir. Add the garlic, ginger and sauté till fragrant. Now add all of the remaining dry spices (not the fenugreek) and sauté for a further minute. Next, while stirring, cook until everything combines and forms a paste.
Step 2 – Next, add in the potatoes and fry for a few minutes, now add the chicken,coat well in the masala, and sauté for 5 minutes. Now add the green chillies,1 cup of water, fenugreek and bring to a boil. Now turn the heat down to low, cover and let it simmer for 20-30 minutes.
Step 3 – Check the potatoes (they should not fall apart and still have some firmness) and chicken has cooked through and remove from the heat. Garnish with a generous amount of chopped coriander. Serve with basmati rice, naan or roti! Enjoy!!! 😋
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