Aloo Chicken Curry Recipe / Chicken Curry with Potatoes

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Past two days have been so hectic for me, my internet just got too slow that i couldn’t even open my mail or blog. So i have been asking hubby to fix it, After so many calls to customer service finally today i got it fixed and i am happy that i can get into my blog again. Today i am sharing a simple chicken curry which we make quite often at home, hubby love potatoes in his chicken curry and this one is his fav..

This curry taste best with Malabar paratha, Idli, Dosa, Chapati, Rumali Roti or Phulkas.

Now talking curry, it is quite basic one..A simple curry made with onion, tomatoes and spices and the curry is thickened with coconut. You can leave out the coconut if you want, because the aloo will make the curry thick on its own. I hope you will love this as much as we do and let me know if you try it someday..

Preparation Time : 10 mins
Cooking Time : 45 to 50 mins
Serves : 4 to 5

Ingredients:

Oil – 2 tblspn
Fennel Seeds / Sombu / Saunf – 1 tblspn
Cinnamon Stick / Pattai – 3 cm piece
Green Cardamom / Yelakai – 4 crushed
Black Cardamom – 1 crushed
Curry Leaves – 1 sprig
Onions – 1 large sliced thinly
Green Chillies – 1 slit
Ginger Garlic Paste – 1 tblspn
Tomatoes – 2 large chopped finely
Chilli Powder – 1.5 tblspn or to taste
Coriander Powder / Malli Podi- 3 tblspn
Turmeric Powder / Manjal Podi – 1 tsp
Garam Masala Powder – 1 tblspn
Salt to taste
Chicken – 1/2 kg
Potatoes – 1 large peeled and cubed
Fresh Coconut – 1/2 cup grated
Coriander Leaves a handful chopped finely
Water – 1 cup or as needed

Method:

Take coconut in a blender and make it into a fine paste by adding some water.

Heat oil in a pan, add in all the seasoning ingredients, curry leaves and saute for a min.

Add in onions, green chillies and saute till golden brown.

Add in ginger garlic paste and saute for a min.

Now add in tomatoes and cook till the tomatoes turn mushy.

Add in all the spice powders and mix well.

Now transfer this to a pressure cooker, add chicken and potatoes along with salt and water. Cover and Pressure cook for 2 whistle. Simmer the pan and cook for another 10 mins. Turn off the heat and let the steam go all by itself.

Open the cooker and add in coconut paste and mix well. Add more water if needed.

Cook this whole thing till oil separates.

Now add in coriander leaves and mix well.

Serve.

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