Chicken Curry Recipe by My Mother-in-Law

Discover the simplicity and delightful flavours of my mother-in-law’s special Chicken Curry. Her traditional cooking style, combined with her fearless experimentation, results in a mouthwatering dish that you’ll love.

INGREDIENTS

• 1 Onion
• 1 Sprig Curry Leaves
• 1/4 Teaspoon Jeera (Cumin) Seeds
• 1/4 Teaspoon Mustard Seeds
• 2-3 Small Cloves
• 1 Cinnamon Stick
• 1 Dried Chilli
• 2 1/2 Teaspoons Ginger & Garlic Paste
• 1/2 Teaspoon Garam Masala
• 1/2 Teaspoon Turmeric
• 1/2 Teaspoon Dhania Jeera Powder
• 4 Tablespoons Kashmiri Special Masala
• 1 Large Tomato, Grated
• 2 Green Chillies
• 1 kg Chicken
• A Pinch of Kasuri Methi (Dried Fenugreek Leaves)
• Salt, To Taste
• 1/2 Cup Peas
• 2 Potatoes, cut into quarters
• Fresh Dhania (Coriander) for garnish

1. Begin by sautéing the onions, curry leaves, and whole spices until the onions turn slightly brown.
2. Add ginger and garlic paste along with the ground spices.
3. Once the spices are well-cooked, introduce the grated tomatoes and add a little water to prevent sticking.
4. As the oil surfaces, add in the chicken, kasuri methi, and salt. Coat the chicken well, cover with a lid, and allow it to cook.
5. While the chicken is cooking, quarter the potatoes, sprinkle turmeric, and deep fry them until golden brown.
6. Once the chicken is almost cooked, add in the peas and let them cook.
7. Top the curry with the deep-fried potato wedges and garnish it with fresh coriander and curry leaves.

Enjoy this delightful Chicken Curry with roti, rice, or fresh white bread, paired with a refreshing side salad.