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Hi food lovers,
If I’m ever in a crunch or out of options on what to make for dinner, this chicken curry is my favorite go-to recipe. everyone loves the aroma and taste. Here’s the recipe.
Ingredients
- 3 lbs. of Chicken tenderloins pack (washed with lemon or white vinegar and cut into cubes) (marinate them in salt, black pepper and 1 tablespoon of ginger garlic paste for few mins before cooking)
- 1 medium white onion chopped
- 1-2 small Yukon gold potatoes(or russet potatoes) washed, peeled and cut in cubes
- 2 small plum tomatoes chopped
- 1 cinnamon sticks, 2 pods of cardamom,2 cloves
- 1 tablespoon of ginger garlic cilantro paste or store bought Ginger garlic paste.
- 3-4 tablespoons of oil
- 1/4 cup of fresh cilantro chopped
- 1 teaspoon each of Garam masala, turmeric powder, red chili powder
- 2 cups of warm water
- Salt to taste and crushed black pepper
Instructions
- On a medium flame, heat oil in a wok and start by adding the cinnamon sticks, cloves, and cardamom to the pot. (whole garam masala)
- Add in the chopped onions fry them until slightly translucent, immediately add in cubed potatoes, and let them get slightly cooked for about 2 mins (Add a dash of salt over the potatoes as this helps them cook quickly).
- Then add the chopped tomatoes and mix all the ingredients thoroughly for about 2-3 mins. While stir-frying them add all your seasonings ( Turmeric powder, Garam masala powder, Red chili powder, 2 teaspoons of Ginger Garlic paste, cumin, and coriander powder) and mix them well for 2-3 mins.
- Add in the marinated chicken cubes and fry them well in the seasonings, potato, onions, tomatoes mixture. Cover the pot for 5 mins and let it steam cook in its natural juices.
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Open the pot, add in 2 cups of warm water and let it cook on a medium flame for about 10-15 more mins. Keep checking the consistency of the curry every 5 mins. Check to see if the potatoes and chicken are fully cooked by trying to cut through with a fork or your cooking utensil. It should nearly be done. I added extra red chili powder at the end for an extra spice kick. (that's optional)
- Lastly, sprinkle some Olive oil and cilantro for garnish
- Serve over Rice or with Roti, paratha, naan bread, or even pita bread
