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Recipe for Chicken Curry with Potatoes (Murghi aur aloo)

This chicken curry recipe is a traditional curry from India, using ingredients that are easy to find at western supermarkets; indeed the taste of a chicken curry combines itself very well with potatoes! Serve this curry with naan bread but with the potatoes in the recipe you won't need rice...

Indian Curry with potatoes




Ingredients (for four guests):

* 2-3 lb. chicken cut into strips
* 4 tablespoons peanut oil
* 2 onions sliced in rings
* 3 tbsp curry powder
* 15 cardamom seeds, or 1 and 1/2 pods
* 1 cinnamon stick
* 1 inch. fresh ginger root, minced
* 1/2 lb. tomatoes coarsely chopped
* 20 unsalted cashew nuts, crushed
* 1 lb. potatoes, cleaned and cut into small cubes
* 2-3 red chilies
* 4 tbsp of chopped fresh cilantro leaves
* 1/2 cup cream
* 1 tablespoon ghee
* 2 cups water


Preparation:

1) We begin this recipe by pouring the oil in a heavy bottomed saucepan, and heat it up. As soon as the oil is hot fry the onions for 1-2 minutes; once transluscent add the chicken strips and fry until the chicken meat is browned on the outside but not completely done.

2) Meanwhile, we will make our curry spice blend; grind the curry with the cinnamon, ginger, chilies and cardamom using a coffee grinder. Put this curry paste, along with 1/4 cup water in the saucepan with the chicken, and cook over medium-low setting for 2 minutes. Pour more water if necessary to prevent the chicken from sticking. Add the potatoes and cook everything for 3 minutes.

3) Add the ghee, the tomatoes and mix them well so that they blend in our curry. Pour the cream in as well. Continue cooking and bring the curry to a boil. Reduce the heat setting, cover and simmer for 20 minutes, until the potatoes are tender; adding more water if the sauce is too thick.

4) Add black pepper, cashew nuts, sugar and the chopped fresh cilantro. Stir gently until the gravy is smooth.

5) Check and adjust seasoning if you like. Serve this murghi aur aloo with indian Pappadums, or just plain Naans.