Ingredients: 1 kg. Chicken breast and / or thighs (clean and cut into chunks) 2 medium potatoes (peeled and quartered) 1 onion (diced) salt and oil 4 tbsp. Curry masala paste (watch my masala paste video) 3 whole peeled tomatoes 2 tbsp. Ginger-Garlic Paste 1/2 bunch of cilantro (chopped) mix chicken with ginger-garlic paste and 1 tbsp. of salt.
heat 1/2 cup of oil over medium heat and fry potatoes until lightly browned, adding 1/2 tsp. salt fry the chicken (2 minutes per side) add the diced onions and cook for 1 minute add 4 tbsp. curry masala rock paste, 2 tbsp. salt, 1/2 cup of water and cook for 4 min add 3 whole peeled tomatoes, mix and cook for another 2 minutes add the chicken, potatoes, 1 cup of water, cover and cook 25 minutes reduce heat to minimum, garnish with coriander leaves and simmer for 5 minutes
Hello Friends, Today We Are Going To Make Very Very Delicious Recipe Chicken Potatoes Curry. Chicken and Potato Curry is an authentic dish of the INDIAN cuisine that can be prepared easily at home. The best part about the dish is that the ingredients required to make this main dish recipe can easily be found in your kitchen cabinets.
Today we are going to try a new South Indian chicken recipe by Chef Varun Chettinad Chicken Curry. With this recipe making Chettinad Chicken will be as simple as making macaroni and cheese at your own home. Please follow the directions below and you will find that making this delicious spicy dish will be as easy as 123. Please let us know if you have any questions or comments on how this dish was prepared. We are very happy to provide all of our dishes to you.
For Marination:-
½ kg Chicken, Curry cut
½ tsp. Turmeric Powder
1 tbsp. Lemon juice
Salt as required
For Seasoning:-
2 tbsp. Sesame Oil
15 nos. Shallots (sliced)
Salt as required
3 sprigs curry leaves
For Chettinad Masala:-
1 tbsp. seasame oil
¼ cup fresh Coconut grated
2 nos. Bay leaves
3 tbsp. Coriander Seeds
6 nos.Red Chilli Bedgi
1 tbsp. Black Pepper
1 tsp. Cumin Seeds
1 tsp. Fennel Seeds
1 Green Cardamom
1 Black Cardamom
2 Black Stone Flowers
1 Star Anise
8 Cloves
1 blade of Mace
1 inch piece Cinnamon
6-8 cloves of garlic
1 inch Ginger
1 tsp. Tamarind paste
Pinch of fenugreek seeds
Water as required
Corriander for garnishing
Method:-
The marination:-
– Mix the curry cut chicken with lemon juice, turmeric powder and salt. Keep aside for 30 minutes.
The Chettinad Masala:-
– In a pan heat oil and add coriander seeds, fennel seeds, cumin seeds, black peppercorn, blades of mace, cloves, cinnamon stick, star anise, green cardamom and black cardamom. Saute while keeping the flame on moderate.
– Now add bay leaves, stone flower, garlic, dry red chillies and toast these spices till deep brown in colour.
– Transfer the roasted spices onto a plate and let it cool down to room temperature.
– In the same pan roast grated coconut on moderate flame until brown in colour and trasnfer onto a plate and let it cool down to room temperature.
– Once the roasted spices and cocont have cooled down, transfer them into a mixer/grinder and add fenugreek seeds, ginger, tamarind past and water. Grind everything to a fine paste.
The Seasoning:-
– Heat oil in a pan and add shallots, curry leaves and saute on medium flame until shallots are golden brown.
– Now add the marinated chicken and turn the flame on high and saute for 2-3 minutes.
– Once the chicken has seared well, add the Chettinad Masala, water, salt and bring it to a boil.
– Lower the flame, cover with a lid and let it cook for 15-10 minutes.
– Garnish with coriander leaves and serve hot.