CHICKEN ALOO CURRY | CHICKEN CURRY WITH POTATOES | CHICKEN ALOO RECIPE

Ingredients for Chicken Aloo Curry

– Chicken, curry cut with bones – 1 kg
– Potatoes, medium sized, halved- 5

For the paste:
– Onions, sliced & fried- 4 medium
– Tomatoes, quartered- 4 medium

– Ginger garlic paste- 2 tbsp
– Cumin seeds- 1 tsp
– Red Chilli powder- 2.5 tsp
– Coriander powder- 2 tsp
– Turmeric powder- 1/2 tsp

Whole Garam Masala/ spices-
– Green cardamom- 5
– Cinnamon- 1” piece
– Cloves- 5
– Black cardamom- 2
– Whole peppercorns-6

– Salt-2 tsp
– Green chillies, slit and halved- 3
– Coriander leaves, chopped- 2 tbsp
– Oil- 5 tbsp

Preparation:

– Fry the sliced onions till golden. Remove & allow to cool. Quarter the 4 tomatoes.
– Grind together the fried onions and the quartered tomatoes into a smooth paste by adding 2 tbsp water.

Process:

– Heat oil (you can use the same oil in which onions were fried) in a kadai or pan and add the cumin seeds.
– Once it splutters, add the ginger garlic paste and fry on low heat for 2 mins.
– Now add the fried onion-tomato paste and fry on medium to low heat for 10 mins till oil separates.
– Add the chicken pieces & cook on high heat for 5 mins till it changes colour.
– Now add all the spice powders and 1.5 tsp salt, fry on medium heat for another 5 mins.
– Continue to ‘bhuno’ the meat for another 3 mins.
– Add 200 ml water, mix and cover & cook on low heat for 10 mins.
– Open the lid and add the potatoes, slit green chillies, whole Garam Masala/spices and 1/2 tsp salt. Give a stir and add 100 ml (or more if required) water.
– Cover and cook for another 10 mins on low heat.
– Open lid and stir once, then cover and cook for another 5 mins till both the chicken and potatoes are tender/ cooked.
– Sprinkle the chopped coriander leaves, mix and simmer for a minute.

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