Easy and tasty chicken curry with coconut milk and potatoes in about 30 minutes.<br /><br />Ingredients:<br />Oil - 3 tbsp<br />Mustard Seeds - 1/2 tsp<br />Cumin Seeds/Jeera – 1/2 tsp<br />Few Curry Leaves<br />Onion (Medium size) – 2<br />Green Chilli – 2<br />Salt – As needed<br />Ginger Garlic paste/crushed - 1/2 tbsp (5 Garlic cloves & 1-inch Ginger)<br />Turmeric powder - 1/2 tsp<br />Chilli Powder - 2 tsp<br />Coriander Powder - 2 tsp<br />Tomato – 2 <br />Chicken Masala – 1 ½ tbsp<br />Potato (small) – 2<br />Chicken - 250 gms<br />Thin Coconut Milk – 1 ½ Cup <br />Coriander Leaves<br /><br />Steps:<br />1. To a pan, add oil; when oil heats up add mustard seeds, cumin seeds, curry leaves.<br />2. Add chopped onion & green chilli and stir it well.<br />3. Add little salt and cook till it turns light golden brown.<br />4. Add crushed ginger garlic or paste and cook till the raw smell goes off.<br />5. Add turmeric powder, chilli powder, coriander powder and then mix everything well.<br />6. Add chopped tomatoes and cook till its soft and mushy.<br />7. Add chicken masala and stir well.<br />8. Add little water and mix everything well for about a minute.<br />9. Add potato and then chicken and stir them well until it is coated with the masala.<br />10. Cover and cook it for about 2 - 3 minutes and then stir well.<br />11. Adjust salt and spices as needed and bring it to boil.<br />12. Cover & cook it on medium low heat for 15-20 mins.<br />13. Switch off the stove and add some fresh coriander leaves.<br />14. Top off with chopped coriander leaves before serving.
