Sunday, 30 October 2016

Because the cousin's wife asked

This is a recipe that's purely ended up on here due to a family member asking how to cook Chicken and potato curry and I thought it may as well be drafted up and shared with you all ... So here's my recipe for chicken and potato curry 

To serve 3-5 people you will need :

1 kg chicken thigh cut in pieces or 1 whole chicken in pieces
3 medium onions
1 frozen cube ginger 2 frozen cubes garlic 1tsp salt 3 green chillies 2 tsp curry powder 1 bay leaf 1 tin tomato 2 tbsp fenugreek leaves (methi) 2 small tins of baby potatoes / 3 medium fresh potatoes cut into quarters chopped fresh coriander to garnish 2 tsp garam masala
  • Start by chopping your onions and in a heavy based pan fry in a little oil on a medium heat till softened.Add the ginger garlic and salt. Cook the onions till they are golden brown in colour.
  • Add the chillies and cook till the chillies soften and slightly darken in colour. Add the tinned tomatoes, curry powder and a splash of water. Stir through then with an electric blender or masher, blend the mixture so you get a smooth masala paste.
  • Add in the chicken and the bay leaf and the cleaned fenugreek leaves. Cook the chicken till lightly browned, and juices run clear and there's minimal water, you'll know its ready when masala starts to stick to the chicken and the oil will separate• 
  • Finally the tinned potatoes and stir through so the potatoes absorb the masala. Add water to the chicken .. just enough to cover the chicken and simmer on a medium heat for about 10 minutes (or until it's as thick as you prefer, sometimes i leave it quite dry so it ends up a quite spicy bhuna) till the water has reduced and add the coriander garam masala just before serving.

*if using fresh potato add at this point, you will need to stand close by and stir continuously till the potatoes cook through- add a little water at a time to stop the masala from catching

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