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Whole Gourmet Natural Cooking

Indian Chicken and Potato Curry
Yield: 4 servings

Chicken and Potato Curry
Yield: 4 servings

This is a classic Northern Indian curry. It's open for additions such as root vegetables, spinach or chickpeas. For a sweeter, creamier curry, use cream or coconut milk to replace the water or tomato juice.

INDIAN FORMULA
2 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1 tablespoon garlic-ginger paste (see note)

CHICKEN AND VEGETABLES
3-4 tablespoons oil
1 onion, thinly sliced
4-6 chicken thighs, bone in
1 tomato, large diced, or 1 can diced tomatoes, drained (keep liquid)
1 medium potato, large diced
1 tablespoon tomato paste
2 teaspoons sugar
1/2-1 teaspoon salt
1 cup chopped fresh cilantro, plus a little more for garnish

Heat the oil in a medium pot over medium-high heat. Add the onion slices and saute until browned and fragrant, about 5 minutes.

Turn the heat to medium-low and add the Indian Formula, stirring until fragrant, about 1 minute. Blend in the tomato, tomato paste, sugar and salt. Next add the chicken thighs and potatoes, adding water or canned tomato liquid until the meat is almost covered.

Cook over medium-low heat for 25 minutes, until the chicken is cooked through and the potatoes are tender. Add the cilantro. Serve over steamed basmati rice and garnish with cilantro leaves.

Note: Garlic-Ginger Paste - This is a simple handy seasoning for a variety of Eastern dishes. You can measure tablespoonfuls into little zip-lock bags or pour the paste into ice cube holders for easy "grab and go" use.

10 cloves garlic
1 1/2-inch piece ginger
water
touch of lemon juice (to keep from coloring)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.