Murghi Aloo Curry (Chicken Potatoes Curry)

Recipe and picture courtesy Sheji Shakeer. It's again a very simple dish and awesome gravy dish to go with rice.

Talking of meat and vegetables (or even potatoes), I remember one of my Muslim friends from Delhi region used to always tell me that they traditionally put some kind of vegetables while cooking meat curries. Actually, thinking about it it makes a lot of sense - it's a way of force feeding hardcore non-vegetarian with some vegetables... But, whenever we try such a curry, we end up having chicken as one serving and potatoes as the leftovers... Crazy meat-eaters... hehe.

Try it out... Enjoi...

Preparation time: 20 Mins.

Cook time (incl. Prep. time): 40 Mins.

Serves: 5

Spice level: Medium

Ingredients:

1. Chicken - 2 Lb.

2. Potatoes - 3-4 (Quartered)

3. Onions - 5 (sliced)

4. Tomatoes - 4 (Chopped)

5. Ginger garlic paste - 2 Tbsp.

6. Red chilli powder - 2 Tsp.

7. Coriander powder - 1 1/2 Tsp.

8. Turmeric powder - 1/2 Tsp.

9. Salt - 2 tsp.

10. Cloves - 4-5

11. Cardamom - 2

12. Cinnamon - 1 inch piece

13. Cumin seeds - 1 Tsp.

14. Whole black pepper - 6

15. Green chillies - 5-6 (Small, Chopped)

16. Oil - 4-5 tbsp.

17. Water - 2-3 Cups

18. Fresh coriander for garnishing

Preparation:

1. Heat oil in a pan.

2. Add onions and fry for about 10 mins. until golden brown.

3. Take out the onions with slotted spoon and let it cool on a paper kitchen towel.

4. Grind together fried onions and tomatoes and sauté it in the same oil in which onions was fried.

5. Add red chilli powder, coriander powder, turmeric powder and ginger garlic paste and cook for about 5 mins. or until till water dries and oil separates.

6. Add chicken and cook on high heat for 5 minutes.

7. Add water and bring it to boil.

8. Cover and cook for 10 minutes over medium heat.

9. Add potatoes, cumin seeds, cloves, black cardamom, whole black pepper and cinnamon. If the gravy is too thick add a bit more water.

10. Cook for another 10 minutes over low flame.

11. Add green chillies and cook for about 4 minutes or till potatoes are soft.

12. Sprinkle fresh coriander and get the pan off the flame. Serve warm with cooked rice.