Skip the Indian takeaway, this hen curry with potatoes in a gradual cooked sauce ticks all the best bins, it’s tasty, spicy and an actual crowdpleaser!
Hen curry with potatoes is fragrant and stuffed with flavour, with chew dimension hen and potatoes in a scrumptious slow-cooked spicy sauce.
This curry a extremely popular dish with family and friends and will be simply tweaked to show it right into a biryani (extra on that quickly).
It does takes time to make, however build up the flavours slowly makes it vastly rewarding because it tastes excellent!
Serve it over heat basmati rice, with a facet of cooling raita.
Soar to:
Caramelising purple onions
The onions are cooked over a low warmth until they’re caramelised and tender, giving a candy umami flavour.
The trick to caramelising onions is to maintain the lid on, flip the warmth as little as it’s going to go, and stir often in order that they don’t follow the underside of the pan. Use a clarified butter or ghee and there can be sufficient moisture launched from the onions to prepare dinner slowly with out burning until they caramelise.
The spices
This recipe makes use of spices regularly utilized in Indian dishes, all of that are simply obtainable in supermarkets and native Asian meals retailers.
It’s at all times higher to purchase spices in small containers and substitute them as you run out moderately than utilizing giant containers of dried out spices which can have much less or no flavour.
The oils of some floor spices dry up shortly, so even a field of floor coriander inside its finest earlier than date can have a barely distinguishable style in contrast with freshly floor coriander seeds.
So for finest outcomes, purchase the spices entire then crush or grind them as required, this may give the freshest flavour.
Cook dinner the spices
The elemental rule of cooking any curry is to prepare dinner the spices lengthy sufficient to launch their flavours. This must be executed over a low warmth, and sure it will possibly take a while, however the distinction between uncooked and cooked spices in a curry makes an amazing distinction.
Because the spices prepare dinner and steadily launch their oils, they combine with different components giving a posh depth of flavour to the sauce.
Useful ideas
- Take time to caramelise the onions as they add super flavour to the sauce.
- Cook dinner the spices on a low warmth for some time to launch their oils.
- Cook dinner the tomatoes until they free any acidity and mix with the spices.
- Reduce the hen and potatoes into small bite-size items for optimum flavour.
- Regulate the quantity of inexperienced chillies and purple chilli powder in keeping with your style.
Storing leftovers
This curry will hold in a sealed container within the fridge for as much as 48 hours or for as much as a month within the freezer (though the potatoes could turn out to be just a little mushy after freezing). Thaw, then reheat totally earlier than serving, don’t refreeze.
Extra hen recipes
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📋 Recipe
Hen Curry With Potatoes
This hen curry with potatoes is fragrant and stuffed with flavour with chew dimension hen and potatoes in a scrumptious gradual cooked spicy sauce.
Servings 4 folks
Energy 516kcal
Components
- 2 tablespoons ghee
- 2 giant purple onions
- 2 entire inexperienced cardamom
- 2 entire black cardamom
- 1 medium star anise
- 2 cloves
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 3 medium garlic cloves smashed then chopped
- 2 tablespoons ginger smashed then chopped
- 2 medium inexperienced chillies chopped small
- 1 teaspoon purple chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 400 grams canned tomatoes 2 cups
- 1 kilos hen 2 lbs, boneless reduce into small cubes
- 3 medium waxy potatoes peeled and reduce into cubes
- ¼ teaspoon dried fenugreek/methi leaves (optionally available)
- coriander leaves cilantro to garnish, optionally available
- mint leaves to garnish, optionally available
Directions
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Soften the ghee in a big saucepan on low warmth and add the onions. Stir to coat within the ghee, then cowl and prepare dinner for 20 minutes until golden, stirring each from time to time to make sure they don’t follow the pan.
2 tablespoons ghee, 2 giant purple onions
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Utilizing a pestle and mortar or the facet of a big knife, smash the cloves, star anise and inexperienced and black cardamoms. Add them to the pan together with the fenugreek and cumin seeds. Stir and prepare dinner for five minutes.
2 entire inexperienced cardamom, 2 entire black cardamom, 1 medium star anise, 2 cloves, 1 teaspoon fenugreek seeds, 1 teaspoon cumin seeds
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Add the garlic, ginger and inexperienced chillies, stir and prepare dinner for five minutes.
3 medium garlic cloves, 2 tablespoons ginger, 2 medium inexperienced chillies
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Then add the turmeric, purple chilli, cumin and garam masala and prepare dinner for an additional 5 minutes, including just a little water if the powders follow the underside of the pan.
1 teaspoon purple chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masala
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Pour within the tomatoes and add salt, stir then cowl and prepare dinner for quarter-hour, stirring often until the tomatoes have lowered.
400 grams canned tomatoes, 1 teaspoon salt
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Flip the warmth to medium and stir within the hen until all of the items are coated within the sauce and prepare dinner for five minutes. Then cowl and cut back warmth to simmer for one more 5 minutes.
1 kilos hen
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Add the potatoes and methi (if utilizing), combine nicely then cowl and prepare dinner for 10 minutes. Chop coriander (cilantro) and mint leaves to garnish and serve the curry heat over heat basmati rice and a cooling raita.
3 medium waxy potatoes, ¼ teaspoon dried fenugreek/methi leaves, coriander leaves
Notes
- Take time to caramelize the onions as they add super flavour to the sauce.
- Cook dinner the spices on a low warmth to launch their oils.
- Cook dinner the tomatoes until they free any acidity and mix with the spices.
- Reduce the hen and potatoes into small bite-size items for optimum flavour.
- Regulate the quantity of inexperienced chillies and purple chilli powder in keeping with your style.
- Retailer in a closed container within the fridge for as much as 2 days, or freeze for as much as 1 month (the potatoes could turn out to be just a little mushy). Thaw and reheat earlier than serving. Don’t refreeze.
Vitamin
Energy: 516kcal | Carbohydrates: 43g | Protein: 29g | Fats: 27g | Saturated Fats: 10g | Trans Fats: 1g | Ldl cholesterol: 109mg | Sodium: 915mg | Potassium: 1401mg | Fiber: 8g | Sugar: 10g | Vitamin A: 557IU | Vitamin C: 33mg | Calcium: 98mg | Iron: 5mg
