Chicken and Potato Curry!

A Chicken and Potato Curry sounds delicious! Here’s a simple recipe you can follow to make a tasty curry:

Ingredients:

• Chicken (boneless, skinless) – 500g, cut into bite-sized pieces

• Potatoes – 2 medium-sized, peeled and cubed

• Onion – 1 large, finely chopped

• Tomatoes – 2 large, chopped (or 1 cup canned diced tomatoes)

• Garlic – 3-4 cloves, minced

• Ginger – 1-inch piece, grated or minced

• Green chili – 1, optional, slit (for heat)

• Curry leaves – a handful (optional)

• Oil – 2 tbsp (vegetable, sunflower, or coconut oil)

• Spices:

  • Turmeric powder – ½ tsp

  • Coriander powder – 1 tbsp

  • Cumin powder – 1 tsp

  • Garam masala – 1 tsp

  • Chili powder – 1 tsp (adjust to taste)

  • Salt – to taste

• Water – 1 to 1½ cups (adjust for desired consistency)

• Fresh cilantro (coriander) – for garnish

• Lemon juice – optional, for finishing

Instructions:

1. Prep the Ingredients:

   • Cut the chicken into bite-sized pieces, peel and cube the potatoes, chop the onion and tomatoes, mince the garlic and ginger, and slit the green chili.

2. Cook the Chicken:

   • In a large pan or pot, heat 2 tablespoons of oil over medium heat.

   • Add the chicken pieces and cook until they are lightly browned on all sides. Remove them from the pan and set aside.

3. Prepare the Base:

   • In the same pan, add the chopped onion and cook until it turns soft and translucent, about 5 minutes.

   • Add the minced garlic, ginger, and green chili (if using) and sauté for another 2 minutes until fragrant.

4. Add the Tomatoes and Spices:

   • Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and release their juices.

   • Add the turmeric powder, cumin powder, coriander powder, chili powder, and salt. Stir well and cook the spice mixture for another 2 minutes until it becomes fragrant.

5. Cook the Potatoes:

   • Add the cubed potatoes and stir to coat them in the spices. Cook for about 5 minutes, allowing the potatoes to soften slightly.

6. Simmer the Curry:

   • Add the water and bring the mixture to a boil.

   • Once it boils, reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes, or until the potatoes are cooked through and tender.

7. Add the Chicken Back:

   • Add the cooked chicken pieces back into the pan. Stir gently to combine. Let the curry simmer for another 10-15 minutes to allow the flavors to meld together and the chicken to cook fully.

8. Finish the Dish:

   • Stir in the garam masala and fresh curry leaves (if using). Let it simmer for 2 more minutes.

   • Taste and adjust seasoning, adding more salt or chili powder if needed.

   • Optionally, squeeze a little lemon juice for extra tang and freshness.

9. Garnish and Serve:

   • Garnish with fresh cilantro leaves.

   • Serve hot with steamed rice, naan, or roti.

Enjoy your homemade Chicken and Potato Curry!