Chicken Potato Curry

Ingredients

• Chicken (cut into medium pieces)500 g
• Potato (peeled, quartered)2 pcs
• Onion (thinly sliced)2 pcs
• Garlic (paste)1 tbsp
• Ginger (paste)1 tbsp
• Tomato (chopped)1 pcs
• Green Chili2 pcs
• Oil2 tbsp
• Water150 ml
• Saltto taste
• Turmeric Powder1 tsp
• Cumin Powder1 tsp
• Coriander Powder1 tsp
• Coriander Leaves (for garnish)optional5 g

Nutrition

Total for 3 servings

Calories

936 kcal

Protein

75 g

Carbs

54 g

Fat

48 g

Fiber

6 g

Sodium

1560 mg

1. 1

   Prepare Ingredients

   5 min

   Cut the chicken into medium pieces. Peel and quarter the potatoes. Slice the onions thinly, and keep the ginger and garlic paste, chopped tomato and dry spices measured out in small bowls next to the stove.

2. 2

   Heat Oil & Add Onion

   3 min

   Place a pan on medium heat. Add 2 tablespoons of oil and wait about 30 seconds until it shimmers. Add the sliced onions and stir occasionally so they brown evenly.

3. 3

   Add Ginger & Garlic

   2 min

   Add the ginger and garlic paste. Stir constantly for two minutes so the paste cooks without catching on the base of the pan.

4. 4

   Add Chicken & Spices

   5 min

   Add the chicken pieces along with turmeric, cumin and coriander powder and salt. Stir well so every piece is coated, then let it cook for five minutes.

5. 5

   Add Tomato

   3 min

   Add the chopped tomato and green chilies. Cook until the tomato breaks down and melts into the masala.

6. 6

   Add Potato & Water

   5 min

   Add the potato pieces and 150ml of water. Stir once, bring to a gentle boil and cover the pan.

7. 7

   Simmer & Cook

   4 min

   Lower the heat and let everything simmer with the lid on, stirring once halfway through.

8. 8

   Final Touch

   1 min

   Taste and adjust salt. Scatter fresh coriander leaves over the curry, turn off the heat and serve hot with rice.