Indian Chicken Curry / Stew with Potatoes

This is the simplest way to make Indian Chicken Curry. Not too much oil and spices are used moderately. We did not use the regular Garam Masala; instead of the regular Garam Masala we used home-made cinnamon-cardamom powder. Cinnamon-cardamom powder is our traditional  Garam Masala powder recipe that we use in most of our Indian cooking. Do not waste time in making this powder, instead just use any regular  Garam Masala that is easily available off the shelf.

The spices (Cumin powder, Coriander powder, Turmeric Powder and Red Chilli Powder) used in this recipe are the most commonly used spices in Indian cooking. Since we do not like too much sourness in our curries we avoided the tomatoes, though most people use tomato in curries. The variation we did was by using yogurt instead of tomatoes.  Feel free to use tomatoes if you like it a little sour.

Adding the potatoes is optional but they really taste good. Think of it as big potato pieces cooked in chicken favored curry. Mostly we cook this recipe on weekend for lunch and tastes the best with hot steamed rice. Can be served with parathas and chapatis as well.

Please watch our video for the recipe and to see us cook this delightful curry.

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Published in: on May 2, 2010 at 12:15 pm  Comments (10)  
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