Curry Chicken and Potato
Serves 1
Directions
- 1Season your chicken with salt, black pepper, tomatoes, scallions, onion, garlic, and green seasoning.
- 2Mix the seasoned chicken and set aside to marinate.
- 3To a pot on medium heat, add oil.
- 4Add fenugreek (methi) and cumin (geera) seeds to the pot.
- 5Allow the seeds to toast until dark brown.
- 6Add a few curry leaves.
- 7Add aromatics: onions, scallions, and peppers.
- 8When the aromatics are brown, add in your curry.
- 9Give that a mix.
- 10Add amchar massala.
- 11Add roasted cumin powder.
- 12Mix and allow to toast for about 1 minute until it feels grainy.
- 13Add some water to cook the curry.
- 14Cook this down until it turns into a thick paste.
- 15Add in your chicken.
- 16Mix it really well so that it coats the chicken.
- 17Allow the chicken to cook for about 5 minutes on high heat.
- 18Add water to cover the chicken.
- 19Cover it with a lid and allow it to cook until the meat is done and the potatoes are tender.
Ingredients
- 2 lbs chicken
- 2 chopped potatoes
- 1 tomato
- 1 small onion
- 2 scallions
- 1 stick celery
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp green seasoning
- 1 tbsp minced garlic
- 2 tbsp oil
- 0.25 tsp methi
- 0.25 tsp geera / cumin seeds
- 1 pimento
- 0.5 habanero chopped
- curry leaves
- 1.5 tbsp curry
- 0.5 tsp amchar massala
- 1 tsp geera / roasted cumin
- 1 cup water
Equipment
potbowlspoonlidOur Place pan
Tips
- You can substitute any other protein you would like for this recipe.
Related recipes
Lamb Keema
Indian · Dinner
One Pan Yellow Chicken and Rice
Indian · Dinner
Paneer Butter Masala
Indian · Dinner
Pepper Rasam
Indian · Dinner
Mom's Butter Chicken
Indian · Dinner
Sweet Corn Rice Bowl with Paneer
Indian · Dinner
Coconut Dhal
Indian · Dinner35m
Deghi Arvi Gosht
Indian · Dinner
Namkeen Gosht
Indian · Dinner
Farrukhabad Naan Kaliya
Indian · Dinner
Rohigya Kurra Ghuso Sahlon
Indian · Dinner
Nouilles sautées au poulet & cacahuète
Indian · Dinner