Chicken curry – Recipe

This dish is a mix of different flavours to get an acceptable appropriate taste.

1. Chicken boneless cut pieces
2. Potato – 2
3. Madras curry powder – 1 spoon
4. Tamarind paste – 1 spoon
5. Garam Masala – 1 spoon
6. Turmeric powder – 1/4 spoon
7. Coconut milk paste – 2 spoons
8. Onion – 2
9. Tomato – 2
10. Salt for taste
11. Garlic – 1
12. Ginger (if required)

Marinate the chicken in madras curry powder, turmeric, garam masala and little salt overnight.

Cut onions and tomatoes into mid size pieces. In a pan fry them both in little bit oil. Keep it aside to cool down. In the meantime in the pan with little oil fry marinated chicken and potatoes cut into small pieces.
Once the onion and tomatoes have cooled down, grind it into a paste. In the same pan, fry the grounded paste along with garlic and ginger. After couple of minutes add the fried chicken and potatoes.
Fry for additional minute and add a glass of water. Along with water add a spoon of tamarind paste. Allow it boil and add required salt.
Boil it for 5-10 minutes and make sure all spices are mixed well. Also make sure the chicken is boiled.
At this point add coconut milk paste (2 spoons). You could add a spoon or two more for better taste. Allow it boil once and remove from the cooktop.
To garnish add coriander leaves. Mint leaves could be added taste.

Note: Tamarind is added to reduce the spice level and give sugar & sour taste.

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