Chicken and potato curry

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 1.60
    kg
    chicken thigh pieces
  • 20
    ml
    garam masala
  • 4
    cardamom pods
  • 5
    ml
    ground cinnamon
  • 3
    ml
    turmeric
  • 2
    large potatoes, peeled and quartered
  • 125
    ml
    water
  • 3
    medium tomatoes, peeled, seeded and chopped
  • 30
    ml
    chopped coriander leaves
  • salt and pepper to taste
 

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.
 

Read more on: poultry  |  shallow-fry
 

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