20/11/2025
THURSDAY RECIPE TIP.
Indian Chicken, potatoe curry
1. Sauté Aromatics: Heat the oil or ghee in a large pan or Dutch oven over medium heat. Add the chopped onions and cook for about 5-7 minutes until soft and lightly browned. Add the ginger-garlic paste and cook for another minute until fragrant.
2.Cook Spices and Tomatoes: Stir in the turmeric, coriander, cumin, and chili powder. Cook for about 1-2 minutes, stirring constantly, until the spices are aromatic. Add the chopped tomatoes and a pinch of salt. Cook until the tomatoes break down and become mushy, about 5-10 minutes.
3. Add Chicken and Potatoes: Add the cubed chicken and potatoes to the pan. Stir to coat them well with the spice mixture.
4. Simmer the Curry: Pour in the water or stock. Bring the mixture to a simmer, then cover and cook on low to medium heat for 20-30 minutes, or until the potatoes are fork-tender and the chicken is fully cooked through.
5. Finish and Serve: Stir in the garam masala and chopped cilantro. If using, add yogurt or coconut milk at this stage and simmer for another 2-3 minutes. Taste and adjust salt or spices as needed.
6. Serve the curry hot
