Chicken Curry With Soft Melting Potatoes

CREDITS

Recipe by Fatima Mahomed
Pic credit by Fathima Mahomed

INGREDIENTS

1 medium size whole chicken into chunky pieces Seasonings salt and black pepper4 Tablespoon butter ghee (Clarified butter)4 Tblespoon sunflower oil 1 teaspoon ginger, garlic and red chillie relish 3 medium onions. 2 large potatoes peeled wash and use food colour 2 ripe skinless ripe tomotoes blended or use can of tomotoe1 teaspoon tomotoe paste ½ teaspoon cardamom powder ½ teaspoon Cinnamon powder freshly ground plus 1 inch washed cinnamon stick for braise. Pinch tumeric powder1 teaspoon dhania (coriander) powder 1 teaspoon cumin powder ½ teaspoons whole jeeru (cumin)3 teaspoons red kashmiri Chilli powder ½ teaspoon garum masala garnishing Fresh leafy dhania (coriander)

METHOD

The normal way, cut up a whole chicken, washing, draining and marinating with ginger garlic and Seasonings process cover set aside.
Fry using food colour egg yellow to chunky potatoes in butter ghee (Clarified butter), golden brown, but soft inside,remove drain with slotted spoon set aside.
Medium pot, add oil heat up and braise with chopped onions, cinnamon stick and whole jerro, the sizzling as the whole spices starts the aromatic flavours, avoid burning onions, should be brown. Lower heat stir in spices to the braise,except garam masala Simmer on low avoid spices burning, next add in the marinated chicken pieces for 5 minutes of searing on medium heat cooking in with the oil and onions. Add in blended tomotoes, followed by tomotoe paste, close lid, let all this cook on low with the tomotoe as a base. Add in chunky fried potatoes, simmer next 8-10 minutes on high, lower add plus minus 1 ¼ cup boiling water and cook with lid covered with next 12 - 15 minutes, add in the remaining butter ghee (Clarified butter) that you set aside. Leave it to further cook until the potatoes starts melting and a thickish gravy is being formed, don't stir, but with a curry spoon just move the gravy over the chicken pieces gently as chicken pieces will start to break. Adjust salt, garnish with garam masala. You can add curry leaf, I added fresh dhania (coriander), serve this dish with white basmati rice. Rotis or pharatas are optional, depends if you finished off your chicken curry in a more dry form, it all depends how ones family like the finish, we all eat to one's own preference.
Bon appetite ❤️Shu-Hani ♥️

INFO & TIPS

Most definitely a sit down,
comfy meal with the family.

POSTED ON

12 Jun 2022

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