MURGH ALOO (Chicken & Potato Curry)

Simple to prepare, this hearty and comforting curry is perfect for a weeknight treat! It features

chicken on the bone cooked until tender, smothered in an aromatic gravy that’s perfect for dipping.

Enjoy this curry with rice, roti’s or warm nan.

Serves 4

INGREDIENTS

1kg Chicken, on the bone cut in to medium pieces

5 Small potatoes peeled and cut all roughly the same size

2 Onions, diced

4 Tomatoes, chopped

4 Tbsp oil

1 Tsp of Salt or to taste

1 Tsp Chilli powder

1/2 Tsp Turmeric

1 Tsp Coriander powder

1 Tsp Garam masala

1.5 Tsp Garlic paste

1.5 Tsp Ginger paste

1 Fresh green chilli, chopped

1 Tbsp of dried fenugreek

2 Tbsp Fresh coriander, chopped for garnish

WHOLE SPICES

2 Black cardamom

2 Green cardamoms

1/2 Teaspoon peppercorns

1 Tsp cumin seeds

Small stick of cinnamon

NSTRUCTIONS

1. Add oil to a hot pan on medium heat, then dd all the wholes spices and fry for 30 seconds until fragrant.

2. Add chopped onions along with some salt and fry on a medium heat for 2-3 minutes or until soft and pink. Now, add chicken pieces and sauté for 2 minutes.

3. Add ginger, garlic, fresh green chilli, turmeric powder, coriander powder, red chilli powder and cumin powder. Sauté for another 2 minutes.

4. Add chopped tomatoes, Sauté for another 2 minutes, stir.

5. Add 3 cups of water, potatoes and garam masala powder and mix. Now, put the lid on and cook for 35-40 minutes on a medium heat.

6. Add the dried fenugreek leaves, coriander leaves and mix. Cover and let the chicken curry rest for 2-3 minutes. Serve hot with steamed rice or roti or nan.

Serve with Rice, Roti or Nan.

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