CHICKEN AND POTATO CURRY

CHICKEN AND POTATO CURRY RECIPE

Serves 4.

Preparation and cooking time: 50 mins.

This is a very hot curry usually served with rice, chapattis or parothas. For this recipe you need a liquidizer and a chopper.

Ingredients

• 450 g (1 lb) potatoes
• 900 g (2 lb) fresh chicken
• 1 large onion
• 6 green chilies
• 10 g (½ oz) fresh ginger
• 10 g (½ oz) fresh garlic
• 60 ml (2 fl oz) cooking oil
• 3 tsp tomato puree
• 2 tsp turmeric powder
• 2 tsp chili powder
• 1 tsp garlic powder
• 1 tsp ginger powder
• 2 tsp salt
• 2 tsp garam masala
• 2 tsp tandoori powder
• 150 ml (5 fl oz) water
• Small amount green dhanyia (coriander), chopped

Method

1. Peel the potatoes and cut into largish pieces (about 2.5 cm/1 inch cubes).

2. Remove the skin from the chicken pieces and chop the chicken into small (about 8cm/3 inch long) pieces.

3. Place the onion, chilies, ginger and garlic in a liquidizer and process until finely chopped.

4. Heat the oil to a high temperature in a large pan. Add the processed onions, chilies, ginger and garlic and cook, stirring continuously, until the onion is golden brown.

5. Add the tomato puree, turmeric powder, chili powder, garlic powder, ginger powder, salt, garam masala, tandoori powder and the chicken. Mix well, lower the heat and simmer gently for about 10 minutes, stirring every 2 to 3 minutes.

6. Add the water and let the chicken simmer for about 20 minutes, stirring every 5 to 7 minutes.

7. Add the potatoes and simmer for another 20 minutes, stirring every 5 to 7 minutes.

8. Transfer the contents to a serving dish and garnish with green dhanyia (coriander).

9. The bones are discarded while eating and left on the plate.