Friday, March 14, 2008

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 :-)


  • 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)
  • 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.

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