Ingredients
- 1 kg Chicken Breast ((diced))
- 4 Potatoes (chopped into cubes)
- 4 Tomatoes (diced)
- 4 Onion (diced)
- 3 tabklespoon Olive oil
- 2 teaspoons Garam masala powder
- 2 teaspoons Curry powder
- 2 tablespoons ginger paste
- 2 teaspoons Turmeric
- 2 teaspoons Cayenne pepper
- 2 teaspoons Garlic paste
- 2 teaspoons Ground cumin
Instructions
- To prepare this chicken recipe, take a non-stick pan and heat olive oil over medium flame. When the oil is hot enough, add the ginger-garlic paste in it and saute for a few seconds till the raw smell goes away.
- Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.
- Now, add onions and saute until they become translucent. Add tomatoes and stir them well for 2 minutes.
- Add chopped potatoes and chicken to the pan and stir to mix all the ingredients completely. Cook for 5 minutes while stirring occasionally. Then add enough water to submerge the potatoes and chicken. Cover the pan and cook for 20 minutes.
Notes
- You can blend the fried onion and tomato before adding the chicken and potatoes if you want a creamier gravy.
- You can also garnish the Bengali chicken curry with freshly chopped coriander leaves.
- You can also fry the potatoes in oil beforehand and then add to the cooked curry to retain the texture.
- If you do not have the time, you can also use tomato puree instead of chopped tomatoes.
Nutritional Information
- Per serving
- Energy: 444 kcal / 1856 kJ
One Pan Pork and Potatoes
Asian Beef Stir Fry
Lamb and chickpea tagine
