Updated: Mar 24, 2020
1. 10- 12 tablespoons canola oil (you can substitute it with any oil with High smoke point)
2. 2 large onions,
3. 2 inch Ginger
4. 8 cloves Garlic
5. 2 large tomatoes
6. 2 large red-skinned potatoes, chopped
7. 1 table spoon chilly powder (I use Kashmiri chilly gives depth of flavour and intense red colour without the heat, You can use as little or as much as you can handle)
8. 1 tablespoon ground turmeric
9. 1 tablespoon ground cumin
10. 1 tablespoon ground coriander
11. 5-10 Black Pepper whole
12. 3 Bay leaves (You can skip this. Used to flavour the oil. But your chicken curry will taste as good without it)
13. 2 kilogram of chicken (I usually get a big full chicken and get it cut into curry pieces, you can use drumstick or any other cut of meat. I will suggest using a cut with bone. It gives much intense flavour to your curry )
14. 3 stacks of coriander leaves
1. Onion: finely chopped (Go as fine as you can, you can thank me later for this tip)
2. Ginger: peeled and chopped (You can substitute it with store bought ginger paste 1 and half teaspoon)
3. garlic – peeled and chopped (You can substitute it with store bought garlic paste 1 and half Teaspoon)
4. tomatoes, diced (You can substitute it with tomato paste)
5. Blend the ginger, garlic and tomatoes into a fine paste
6. Potatoes: Peeled and cut into 4 pieces
Ø Heat 2 table spoon oil in a large skillet over medium-high heat and fry the potatoes until it’s a bit golden and remove it. The potatoes doesn’t need to be cooked through as we will be cooking it in curry.
Ø Heat rest of the oil in the skillet
Ø First put the black pepper and bay leaves in hot oil until the bay leaf changes colour slightly. Remember you can skip this step. Won’t make a massive difference to your curry.
Ø Cook and stir the onions in the hot oil until its slightly brown, about 8- 10 minutes.
Ø Add the ginger-garlic and tomato paste and continue cooking another 15 minutes. If using store bought paste add 5 tablespoon water
Ø Season with the chilly powder, coriander powder, cumin powder, turmeric powder, cook and stir another 5 minutes or when you can see the mixture is releasing oil in the pan.
Ø Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the centre, about 20 minutes.
Ø Depending on what consistency you want for your curry you can also add some water
Ø Sprinkle the coriander over the mixture and continue simmering another 10 minutes. Serve hot.
Serve with some nice steamed Basmati rice.