Chicken and potato curry

Name: Chicken and potato curry
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml fresh chillies 573; 1.60 kg chicken thighs; 20.00 ml garam masala; 4.00 cardamom pods; 5.00 ml cinnamon ground; 3.00 ml turmeric; 2.00 potatoes large, peeled and quartered; 125.00 ml water; 3.00 tomatoes medium, peeled, deseeded and chopped; 30.00 ml fresh coriander chopped; 0.00 salt and freshly ground black pepper to taste

4 servings

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Poultry

By Food24 November 03 2009

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Ingredients (11)

15.00 ml	fresh chillies — 573
1.60 kg	chicken — thighs
20.00 ml	garam masala
4.00	cardamom — pods
5.00 ml	cinnamon — ground
3.00 ml	turmeric
2.00	potatoes — large, peeled and quartered
125.00 ml	water
3.00	tomatoes — medium, peeled, deseeded and chopped
30.00 ml	fresh coriander — chopped
0.00	salt and freshly ground black pepper — to taste

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Method:

Heat oil in pan, add chicken in batches and cook until well browned all over.
Remove chicken from pan and drain on absorbent paper.
Drain all but one tablespoon of juices from pan.
Add onions, garam masala, cardamom pods, ground cinnamon and turmeric to pan.
Cook, stirring until onion is soft.
Return chicken to pan, add potatoes, water and tomatoes.
Simmer, covered, for about 15 minutes, or until chicken and potatoes are tender.
Sprinkle with fresh coriander and serve on rice or with roti.