Chicken Gravy with Potatoes

This is a colorful chicken curry that goes very well with rice. I have always enjoyed mutton gravy with potatoes. Usually mutton and potatoes team-up pretty well.

But never really tasted chicken curry with potatoes until a few years ago when I visited a sub-urban malaysian restaurant. They serve a chicken curry exactly the same as tamilian home made chicken kuzhambu except that it has potatoes too. I was just amazed by the taste and flavour. After that, I tried several times at home and everytime it comes out great!

Today I made this chicken curry after a long time.. and relished every bit of it :-)

Ingredients

• Boneless/skinless Chicken thighs - 2 lbs
• Potatoes - 1 medium boiled
• Onions - 2 medium
• Ginger - 1 inch
• Garlic - 3
• Tomato Paste - 2 tbsp
• Fennel seeds - 1 tsp
• Black pepper corns - 1/2 tsp
• Cloves - 2
• Cinnamon - 1/2 inch
• Chilli Powder - 1 tsp
• Corriander powder - 2 tsp
• Coconut milk - 1 cup (Canned coconut milk is just fine)

Procedure:

• Wash and cut the chicken into small pieces and keep aside.
• Boil and cube the potatoes and set aside.
• Finely chop the onions and set aside.
• Grind these to a fine paste: Ginger, Garlic, pepper corns, fennel seeds, Cinnamon, cloves and 1 tbsp of chopped onions.
• Heat oil in a wide pan and fry the onions until golden brown.
• Add the ground paste and fry for a few mins.
• Add tomato paste, Chilli Powder, Corriander powder, salt and fry for 5 - 8 mins in low heat.. Leave it covered for 2 mins..
• Now add the chicken and fry until the chicken gets coated with the mixture well.
• Add 1 cup water, cover and cook until the chicken is half cooked.. Add potatoes and cook again until the chicken is fully coooked.
• Finally add coconut milk and if required, little more water and boil for a few mins.
• Garnish with corriander leaves.

Enjoy with Rice.