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Curry chicken with potatoes

Favourite recipes

17 March 2011 | 4 Comments

One of the first recipes I picked up from my mom, one of my favourites, too!

Ingredients needed:

1. Puree of ginger-garlic (40:60 ratio of ginger and garlic, blended. Suggest do this well ahead of time and store in a jar, and you can use it from time to time).
2. Half a bird of chicken (skinless), cut in bite size pieces.
3. Two whole onions (the red Indian onion is preferred), chopped.
4. Potatoes, peeled and washed. Two or three will do, cut in halves.
5. A whole tomato, chopped.
6. A handful of all-spice (a cinnamon stick, some cloves, some cardamom pods, a star-anise).
7. A cup of milk or if you can manage to get, coconut milk is preferred.
8. A table spoon of turmeric, 3 table spoons of chili powder, 4 table spoons of ground cumin. Alternatively, you can also use the ready mixed curry powders available from your local grocery shops.
9. A red chili, cut into half sideways, then chopped one inch long. You can remove the seeds if you want to lessen the heat in your curry.
10. Salt (to taste)
11. Cooking oil.
12. Chopped coriander for garnish
13. Yogurt (if you don’t have, it is also fine)

Preparation: marinate the chicken pieces with the yogurt. Let it sit for 15-minutes.

Method:

Heat oil in a stainless steel pot, and fragrant it with the all spice (Item 6).

Then throw in the chopped onions and cook till golden brown. This is critical: do not over cook (dark or black) or under cook (still opaque). You have to be vigilant and keep stirring the onions inside the pot. When it is about to go golden brown, you need to quickly add in the ginger-garlic paste (4 tablespoons full) and then add in the turmeric, the chilli powder and the ground cumin.

Stir gently until it is well mixed inside the pot. You can add half-cups of water to make it pliable, though don’t over do it else it’ll dilute too much.

Now throw in the chopped tomatoes and cook for another 10-minutes, where the tomatoes will eventually disolve in the mix. You can salt it a bit. Cook till the consistency of curry starts to show.

Now put in the chicken pieces. And the potatoes as well. With this, you can add a little more ground cumin, if you prefer stronger curry taste.

Stir gently until the chicken starts to cook. You can add a cup of water inside and gently stir till you reach a consistency of a thick curry.

Keep gently stirring to amalgamate all the spices. You can also adjust salt levels, add a little more if needed.

Once it simmers, add the cup of milk or coconut cream which will bring out the curry colour.

Simmer it still, and you can add another drizzle of water.

Add the red-chillies, and give it another gentle stir. Ensure the potatoes are cooked by poking them with a fork. The fork should go through, if the potatoes are cooked, else cook a little bit more.

As it settles, chop up the coriander leaves and sprinkle them as garnish. The aroma should make you salivate by now!

Best enjoyed hot, with steaming hot boiled white or brown rice.

The measurement indicated above serves three adults. Sharing is always nice!

Enjoy!


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4 Responses on “Curry chicken with potatoes”

  1. Polly Hamai says:

    Very neat blog post.Thanks Again. Fantastic.

  2. Ann Choo says:

    Yeah! can smell the aroma already and saliva drooling just by reading your recipe haha! and with me makes 3 adults >.^

  3. riyazadmin says:

    Ann, you are right, it serves 3 portions perfectly!

  4. Thanks for all your efforts that you have put in this. very interesting information.

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