• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chicken and potato curry

  • 4servings
  • 105minutes
  • 350calories

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, E, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 chicken, about 1 1/35 kg (3 lb), jointed into 8 pieces

  2. 1/2 tsp turmeric

  3. 4 cm (1 1/2 in) piece fresh root ginger, peeled and finely chopped

  4. juice of 1/2 lemon

  5. 2 tbsp sunflower oil

  6. 1 dried red chilli, broken into 2-3 pieces

  7. 1 tsp brown or black mustard seeds

  8. 1/2 tsp fennel seeds

  9. 1/4 tsp cumin seeds

  10. 1/4 tsp ground cumin

  11. 1/4 tsp ground cinnamon

  12. 1 tbsp chickpea flour (gram flour)

  13. 3 garlic cloves, roughly crushed

  14. 1/2 green pepper, thinly sliced

  15. 1 large onion, sliced

  16. 1 can chopped tomatoes, about 250 g (9 oz) potatoes, peeled

  17. 1/4 green cabbage, about 140 g (5 oz), thinly sliced

  18. 140 g (5 oz) frozen peas, thawed with boiling water and drained

  19. salt and pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback