Potato Chicken Curry Ingredients
1 chicken, about 1.35 kg (3 lb), jointed into 8 pieces
- 1/2 tsp turmeric
- 4 cm (1 1/2 in) piece fresh root ginger, peeled and finely chopped
- juice of 1/2 lemon
- 2 tbsp sunflower oil
- 1 dried red chilli, broken into 2–3 pieces
- 1 tsp brown or black mustard seeds
- ½ tsp fennel seeds
- ¼ tsp cumin seeds
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- 1 tbsp chickpea flour (gram flour)
- 3 garlic cloves, roughly crushed
- ½ green pepper, thinly sliced
- 1 large onion, sliced
- 1 can chopped tomatoes, about 400 g
- 250 g (9 oz) potatoes, peeled
- ¼ green cabbage, about 140 g (5 oz), thinly sliced
- 140 g (5 oz) frozen peas, thawed with boiling water and drained
- salt and pepper
How to make Potato Chicken Curry
- Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.
- Heat the oil in a large, heavy-based frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
- Add the garlic, green pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.
- Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
- Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes. Serve hot, with Indian breads and pickles.
- Potato Chicken Curry is ready to serve.