Ani's Kitchen Stories

Potatoes in the chicken curry is an emotion. I’ve always loved potatoes as fried, mashed, roasted or in the curry. The chunky potatoes in the chicken curry has always been my childhood fav and whenever I crave for a comforting chicken dish I always come back for potato chicken curry which goes perfectly with rice or roti. The best part of this Chicken curry is that it’s a simple dish with least spices and my family’s favourite.

Every household has their own version of chicken curry and the ingredients & the spices added makes the difference in the taste and flavour. In this hearty recipe, the flavours of coarsely ground cumin, coriander and fennel seeds stands out. The curry is not so intense due to less use of spice and the heat can be adjusted according to ones taste and like.

Pair it with rice and salad along with lime, I guarantee that one serving won‘t be enough and you’ll be coming back for more.

The ingredients that I’ve used in the recipe is commonly found in Indian kitchen and if not available in your pantry, it can be easily accessible in all the grocery stores.

For the spice I’ve used Kashmiri chilli powder, ground cumin, coriander & fennel seeds, garam masala & crushed peppercorns.

For the oil I’ve used mustard oil which enhances the aroma of the dish. You can always substitute the oil according to your preference.

Ingredients (serves 4)

• 500 gms Chicken with bone (curry cut)

• 3 to 4 medium potatoes cut in half

• 1 Large tomato (chopped)

• 1 Onion (sliced)

• 2 tsp crushed garlic

• 1 tsp crushed ginger

• 2 green chillies (sliced)

• 1 dry red chilli

• 2 bay leaves

• 1 tbsp tomato paste (optional)

• 1 tsp turmeric powder

• 1 tsp Kashmiri chilli powder

• 1 tbsp roasted & ground cumin

• 1 tbsp roasted & ground coriander

• 1 tbsp roasted & ground fennel. ( It’s also completely fine to use the store bought cumin, coriander & fennel powder.

• 1 tbsp lime juice

• 1/4 tsp garam masala

• 2 tsp crushed peppercorns

• Salt to taste

• Chopped coriander for garnish

• 3 tbsp of mustard oil

Instructions:

• Marinate the chicken pieces for least half and hour with 1 tbsp of mustard oil, salt, 1 tsp crushed garlic, 1/2 tsp crushed ginger, 1 tsp turmeric powder & approximately 2 tbsp of ground ( cumin, coriander & fennel seeds) and lime juice. Coat the spices well on the chicken pieces. Cover and refrigerate.

• Heat the mustard oil in a pan in medium flame till it reaches its smoking point. Wait till the pungent smell of mustard oil goes off. Then start cooking.

• In the heated oil fry the half or cubed potatoes with a pinch of salt in high flame until golden brown. Transfer the fried potatoes on a plate and set aside.

• Now in the same pan add sliced onion fry it in high heat until translucent. Add in the green & red chillies and remaining crushed ginger & garlic. Sauté it for a minute.

• Add the marinated chicken, throw in the rest of the powdered spices ( cumin, coriander, fennel & Kashmiri chilli). Fry the chicken in medium to high flame for 8 to 10 mins. Now add chopped tomato and tomato paste. Stir well cover and cook for 5 minutes in medium flame.

• When the gravy becomes thick, add the fried potatoes, stir it and add 2 cups of water. Now simmer it for 20 minutes in low to medium flame with lid on. Check and stir well in between the cooking process.

• Check if the chicken & potatoes are soft and cooked. The gravy should not be too thick. Finish off by adding crushed peppercorns, garam masala and chopped coriander leaves. Give a quick stir and turn off the flame. Enjoy with rice or roti.