Aloo Chicken (Chicken and Potato Curry)

Ingredients

• 1 kg chicken (cut into curry-sized pieces (on the bone preferred))
• 3 potatoes (medium size, peeled and quartered)
• 3 onions (medium size, finely sliced)
• 0.5 cup cooking oil (vegetable or sunflower oil)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1.5 tsp salt (or to taste)
• 1 tsp turmeric powder
• 1.5 tsp chili powder (adjust for heat preference)
• 1.5 tsp coriander powder
• 1 tbsp mixed curry powder (or Madras curry powder)
• 2 bay leaves
• 1 cinnamon stick (approx 2 inches)
• 3 cardamom pods (cracked open)
• 1 handful fresh coriander (chopped for garnish)
• 2 cup water (divided for cooking and gravy)

Steps

1. 1

   Heat the cooking oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Add the whole spices (bay leaves, cinnamon stick, and cardamom pods) to the hot oil and sizzle for 30 seconds until fragrant.

3. 3

   Add the sliced onions and salt. Sauté the onions for 8-10 minutes, stirring occasionally, until they become soft and turn a deep golden brown.

4. 4

   Stir in the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.

5. 5

   Add the turmeric, chili powder, coriander powder, and curry powder along with a splash of water to prevent the spices from burning.

6. 6

   Cook the spice paste (bhuna) for 5 minutes, stirring frequently, until the oil begins to separate from the masala.

7. 7

   Add the chicken pieces to the pot. Stir well to coat every piece of chicken with the spice base.

8. 8

   Cover the pot and let the chicken cook in its own juices for about 10 minutes over medium heat, stirring once or twice.

9. 9

   Add the peeled and quartered potatoes to the pot. Stir to combine with the chicken.

10. 10

    Pour in approximately 1.5 to 2 cups of hot water, or enough to reach your desired gravy consistency.

11. 11

    Bring to a boil, then reduce heat to medium-low. Cover and simmer for 20-25 minutes, or until both the chicken is cooked through and the potatoes are fork-tender.

12. 12

    Taste for seasoning and add more salt if necessary. Garnish with a generous handful of fresh chopped coriander before serving.

Notes

For the best flavor, use chicken on the bone as it releases more juices into the gravy. If you prefer a thicker sauce, mash one of the cooked potato pieces into the gravy at the end. Serve with basmati rice or fresh naan.

Nutrition per serving

• main
• chicken
• curry
• potato
• South Asian
• Bengali
• comfort food
• stew