An all Purpose Potato Chicken Curry Recipe
In chicken curries, it is a fact that letting chicken marinate thirty minutes in a mixture of lemon juice and ginger before cooking does make all the difference! By removing the skin beforehand, you will decrease the fat content while allowing the skin to better absorb the flavors of the marinade. If you prepare it the day before, this curry will taste even better: when serving just warm it up over low heat.
Ingredients (for four guests):
* 1 chicken, 2 to 3 lb. cut into 8 pieces oven-ready
* 1 teaspoon ground turmeric
* 1 inch fresh ginger root grated
* juice of half of one lemon
* salt, pepper
* 2 tsp. tablespoons sunflower oil
* 1 dry red chilli, chopped very finely
* 1 tsp. brown mustard seeds
* 1/2 tsp. fennel seeds
* 1/4 tsp. cumin seeds
* 1/4 tsp. ground cumin
* 1/4 tsp. ground cinnamon
* 1 tablespoon of chickpea flour
* 3 cloves garlic, coarsely crushed with the flat side of a knife
* 1 green jalapeno pepper, seeded and finely chopped
* 1 large onion, chopped
* 1 12 oz. can chopped tomatoes
* 2 average size potatoes
* 1/4 green cabbage, chopped
* 1/4 lb. frozen peas, thawed in boiling water and drained
Preparation:
1) Remove the skin from chicken. With a knife, pierce four cuts in the flesh of the chicken up to the bone. Put the chicken in a bowl with turmeric, ginger, lemon juice and some salt. Mix chicken pieces with the ingredients making sure the spices and juice reach inner parts of the chicken. Cover and marinate in the refrigerator 30 minutes or more.
2) In a skillet, heat oil over medium heat. Mix together dry chilies, mustard seeds, fennel and cumin and stir 1 minute. Add cumin and cinnamon, and flour. Stir until browned, careful not to burn anything.
3) Put in the garlic, pepper and onion. Stir 1-2 minutes. Add chicken, marinade, tomatoes and their juice. Mix. Cover and reduce heat. Cook 15 minutes over medium to low setting.
4) Meanwhile, peel and wash potatoes. Blanch 5 minutes in boiling water, drain and cut into small pieces. Blanch the cabbage 1 minute in boiling water. Drain. Add everything to the pan. Mix.
5) Continue cooking 25 to 30 minutes, adding the peas 5 minutes before the end. Adjust seasoning. Serve hot with Indian bread and pickles.
* 1 chicken, 2 to 3 lb. cut into 8 pieces oven-ready
* 1 teaspoon ground turmeric
* 1 inch fresh ginger root grated
* juice of half of one lemon
* salt, pepper
* 2 tsp. tablespoons sunflower oil
* 1 dry red chilli, chopped very finely
* 1 tsp. brown mustard seeds
* 1/2 tsp. fennel seeds
* 1/4 tsp. cumin seeds
* 1/4 tsp. ground cumin
* 1/4 tsp. ground cinnamon
* 1 tablespoon of chickpea flour
* 3 cloves garlic, coarsely crushed with the flat side of a knife
* 1 green jalapeno pepper, seeded and finely chopped
* 1 large onion, chopped
* 1 12 oz. can chopped tomatoes
* 2 average size potatoes
* 1/4 green cabbage, chopped
* 1/4 lb. frozen peas, thawed in boiling water and drained
Preparation:
1) Remove the skin from chicken. With a knife, pierce four cuts in the flesh of the chicken up to the bone. Put the chicken in a bowl with turmeric, ginger, lemon juice and some salt. Mix chicken pieces with the ingredients making sure the spices and juice reach inner parts of the chicken. Cover and marinate in the refrigerator 30 minutes or more.
2) In a skillet, heat oil over medium heat. Mix together dry chilies, mustard seeds, fennel and cumin and stir 1 minute. Add cumin and cinnamon, and flour. Stir until browned, careful not to burn anything.
3) Put in the garlic, pepper and onion. Stir 1-2 minutes. Add chicken, marinade, tomatoes and their juice. Mix. Cover and reduce heat. Cook 15 minutes over medium to low setting.
4) Meanwhile, peel and wash potatoes. Blanch 5 minutes in boiling water, drain and cut into small pieces. Blanch the cabbage 1 minute in boiling water. Drain. Add everything to the pan. Mix.
5) Continue cooking 25 to 30 minutes, adding the peas 5 minutes before the end. Adjust seasoning. Serve hot with Indian bread and pickles.