Chicken Potato Curry

Ingredients :

Oil: 2 tbsp

Fennel seeds : 1 tsp

bay leaves

Cinnamon sticks: 1″

Cloves : 3

Cardamom : 1

Cashews: 4-5

Potatoes : 1 (Cut into cubes)( iF you are using baby potatoes use 3-4 of them)

Onions: 1 (medium)(If you shallots(7-8) it will taste even better)

Tomatoes : 2

Whole Chicken : 2 lb

Turmeric powder: 1tsp

Red chili powder : 2 tbsp

Coriander Powder : 1 tbsp

Garam masala powder : 1 tbsp

Ginger and garlic Paste : 1 tbsp

Curry Leaves : 5-6

Coconut Milk : 1/2 cup

Method Of Preparation :

Method 1 (If you are not using pressure cooker) :

1. Heat oil in a large kadai after that add fennel seeds, cloves, cinnamon sticks, bay leaves and cardamom.

2. After it sputters add chopped onions fry them till it become translucent and add ginger and garlic paste fry them till the raw smell goes off.

3. Now add the chicken mix it all together let it sit in heat for 2 minutes.

4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder. Fry them for 2-3 minutes.

5. Now add tomatoes with curry leaves and potatoes(skin peeled) and 1 cup of water.

6. Close it with a lid and let it sit in medium heat until the chicken and potatoes get cooked. It will take approximately about 20 minutes.

7. Every other 5 minutes open the lid and gently mix the curry.

8. Finally add the coconut milk and let it come to full boil. Then remove from heat garnish it with coriander leaves.

Method 2(If you are using pressure cooker) :

1. Heat oil in a pressure cooker add add fennel seeds, cloves, cinnamon sticks, bay leaves and cardamom.

2. After it sputters add chopped onions fry them for 2 minutes and add ginger and garlic paste fry them till the raw smell goes off.

3. Now add the chicken mix it all together.

4. After that add turmeric powder, red chili powder, coriander powder and garam masala powder mix it gently and add tomatoes with curry leaves .

5. Now add 1 cup of water and add salt. Pressure cook it for 3 whistles.

6. Now boil the potatoes separately and keep them aside and marinade the cooked potatoes with 1/2 cup of coconut milk and keep them aside.

7. Once the pressure is released open the lid and add the coconut milk potato mixture and again let this curry sit in the heat for 4-5 minutes or until you get the consistency you want.