cibobook – For Food Lovers

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Chicken Potato Curry

on July 21, 2012


Chicken Potato Curry

So rich in flavors !

For a basic curry that is most popular in our cuisine, it requires to have a peculiar taste with aroma which is obtained after following a certain procedure of cooking curry, that we call “Qorma’ , which is extremely popular and favorite. However this curry contains that flavor of qorma but its a bit lighter version with potatoes in it. Which makes it even more delicious and fulfilling.


-Chicken 1 kg

-Onions 2 medium sliced

-Yogurt 1 1/2 cups

-Potatoes 2 medium quartered

-Red chili powder 2 tbsp

-Turmeric powder 1 tsp

-Whole black pepper 3-4

-Ginger Garlic paste 1 tbsp

-Nutmeg & Mace 1/2 tsp crushed

-Kewra essence / Rose water 1 tsp

-Oil 2/3 cup


Heat oil and fry chicken with ginger garlic paste until it turns white and keep aside. Fry onion till brown. Drain from oil and beat in a blender with yogurt. Again pour this gravy in the saucepan and add fried chicken, potatoes and all the spices except nutmeg, mace and kewra essence. Cook covered until chicken and potatoes are done. You can add little water for cooking if desired.

Allow excess water to evaporate and finally add nutmeg, mace and kewra essence. These will give your gravy that special aroma of a qorma which you will never forget ! simmer on low flame until oil comes at the surface.

Garnish with green chilies.

Serve with boiled rice or bread.


Kitchen Tip:

 Black pepper, garlic powder, salt and cayenne pepper are excellent
 “after cooking” seasonings. Allow guests to season dishes with these
 spices at the table.



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