1 chicken cut and washed 1 sliced onion2 grated tomatoes4 potatoes quartered , sprinkle salt and haldi (turmeric) and microwave in a plastic packet for 4 minutes. 1 tablespoon ginger garlic with red chillie ( red masala for meat dishes)Salt to tasteHaldi 1 teaspoon 1 teaspoon each of Cumin(jeera) ground and whole. 1 teaspoon ground dhania (coriander) powder (coriander).½ teaspoon Kashmiri chilli powder ( this is quite strong so use to your family’s preference).1 cinnamon stick, 2 whole Elachi (cardomom) pods (cardamom) and 2 whole cloves. (Whole spices)Oil to coat the pot for the onions , not more than 100ml
Heat oil , add whole spices and temper until fragrant. Add the sliced onions and fry until golden brown. Add the chicken pieces , ginger garlic mix, salt and haldi. Braise on medium heat until the water from the chicken is dry and the oil floats to the top , add the rest of the spices and 1 cup water let the chicken cook a little more . Add the potatoes and add a little water at a time ( ½ cup each addition) so that the gravy thickens and the potatoes cook in the masala mix. Add the grated tomatoes and the last addition of water , cook on a lower heat until the tomatoes are well integrated into the curry and the potatoes are soft. Sprinkle dhania (coriander) , taste for salt and serve with rice. Enjoy
INFO & TIPS
This is one of the quickest curries around and I made mine too strong so I added a carrot and some frozen drumsticks from my freezer , you can add what you have or adapt to a thicker gravy and serve with roti.