Easy Chicken Curry With Potatoes and Carrots
This One-pot recipe makes an excellent meal for busy days. Tender chicken pieces cooked with carrots and potatoes in a flavourful gravy made with the East Indian Bottle Masala
Ingredients
- 500 gms Chicken – 500 gms curry cut pieces with bones
- 1 medium Carrot – 1 medium sliced
- 1 medium Potato – 1 medium sliced
- Curry leaves – a few
- 2 medium Onions chopped
- 2- 3 Green chillies chopped
- 1 tbsp Garlic & Ginger crushed in a mortar & pestle
- 2 - 3 tsp Bottle Masala or Red Chilli Powder
- Rice flour slurry 1 tsp rice flour mixed with 2–3 tbsp water
- 2 tbsp Lemon juice or vinegar
- 1 tsp Garam Masala powder
- Coriander leaves – for garnish
- Salt – to taste
Instructions
- Heat oil in a heavy-bottomed vessel and add a few curry leaves along with the chopped onions. Sauté until the onions turn soft and translucent.
- Once the onions are ready, add 1 tablespoon of crushed ginger and garlic (using a mortar and pestle helps release the full aroma). Sauté well until the raw smell of the ginger and garlic disappears.
- Stir in the East Indian Bottle Masala or red chilli powder and fry it for a minute to release its deep, spicy flavors.
- Add the chicken pieces and mix well, making sure each piece is coated with the masala.
- Pour in about 1 cup of water. Cover and cook on medium heat for 10 to 12 minutes until the chicken is tender.
- Now, add a sliced tomato, along with blanched carrots and potatoes. (Blanching the vegetables beforehand helps them cook faster and evenly.)
- Adjust the consistency of the gravy by adding water, if needed. Cover and cook for another 5 minutes on medium heat.
- In a small bowl, make a slurry with rice flour and water (1 tsp rice flour + 2–3 tbsp water) and stir it into the curry. This helps to slightly thicken the gravy.
- Finally, add lemon juice or vinegar for a touch of tang, sprinkle some garam masala, and garnish with fresh coriander leaves.
- Serve with rice or rotis