Tasty Chicken Aloo Curry | Chicken Curry With Potatoes | Chicken Aloo Recipe | AnitaCooks.com
Delicious and hearty meal with our Quick & Flavorful Chicken and Potato Curry Recipe, perfect for busy weeknights.
Ingredients
- 1.2lbs/540g chicken thighs boneless skinless, cut into bite size pieces
- 4 tbsp oil more as needed
- 6oz/170g/1 medium red onion finely chopped
- 1.5 tbsp garlic finely chopped
- 1.5 tbsp ginger finely chopped
- 2 green chiles chopped
- 6oz/170g/1.5 medium tomatoes small dice
- 1 tsp ground turmeric
- 1.5 tbsp ground coriander
- 2 tsp kashmiri chili powder
- 1 tsp red hot chili powder to taste
- 1.2lbs/540g potatoes peeled, cut into 1 inch/2.5 cm pieces
- 1.5 cups hot water more as needed
- 1/2 tsp garam masala
- 1/4 cup cilantro leaves chopped, optional
Instructions
- Heat up a pot and add oil. Add chopped onion, sauté for a minute. Add garlic, ginger and green chiles, ¼ tsp salt. Sauté until golden brown. Add turmeric, coriander, Kashmiri chili powder and hot chili powder. Stir for a few seconds. Add tomatoes. Stir, cover and cook until soft and oil has separated. Taste and add more chili powder if necessary. Add chicken, salt to taste and mix well. Cover and cook for 5 minutes.
- Add 1.5 cups of hot water and potatoes. Mix, cover and cook for 10 minutes. Stir in between and add more hot water if necessary. Check if potatoes are cooked and add ½ tsp garam masala. Mix and simmer for a few more minutes until potatoes are tender. Add chopped cilantro if you wish.
- ***Taste Kashmiri chili powder before adding hot chili powder
- ***If curry is too spicy, add a little coconut milk at the end to balance heat
- ***Other chicken parts with bone and no skin can be used for this recipe, adjust cooking time. Chicken should be ¾ cooked before adding potatoes if using bone in pieces.
Recent Comments