Ingredients:

• 500 g – Chicken
• 1/4 tsp – Ginger paste
• 1/2 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 3/4 tsp – coriander powder
• A few – Curry leaves
• 2 – medium Potatoes quartered
• Salt to taste
• For the gravy:
• 2 tbsp – oil
• 2 – medium onions, chopped
• 2 – medium tomatoes, chopped
• 1/2 tsp – Ginger paste
• 1/2 tsp – Garlic paste
• 1/2 tsp – chilli powder
• 3/4 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 1/2 cup – Coconut Milk
• 1/2 tsp – Garam Masala powder
• For tempering:
• 1 tsp – oil
• 1/2 tsp – Mustard Seeds
• A few Curry leaves
• 3 – shallots, finely sliced

Method:

1. Mix the chicken pieces with the ginger-garlic paste, chilli powder, turmeric powder, coriander powder, salt and curry leaves.
2. Keep aside for a few minutes.
3. Put all in a pan and cook the chicken along with the quartered potatoes on low heat.
4. Once cooked, turn off the heat.
5. Meanwhile in another pan, heat oil and saute the onions.
6. When they turn golden brown, add the ginger-garlic pastes and stir till the raw smell goes.
7. Add the chilli, turmeric and coriander powders and saute for a while.
8. Add the tomatoes and cook till the oil separates.
9. Add the cooked potatoes and chicken and mix well.
10. Finally add the coconut milk and when it just boils, add garam masala powder and switch off the heat.
11. In a separate pan, heat oil and add mustard seeds.
12. When the seeds starts to splutter, add the shallots and curry leaves and stir till the shallots change to brown colour.
13. Switch off and pour the tempering over the prepared curry.
14. Recipe Courtesy: Mareena’s Recipe Collections