Creamy Chicken Curry

I made this curry after returning from a week away from home and the kitchen especially. I had a bare fridge and not a whole lot of ingredients to work with. So we bought some chicken thighs from the store and I grabbed a can of diced tomatoes, a couple of potatoes and a large onion and began to work. Though I was really exhausted, I concentrated for about 15mins and got the curry base together, I then tossed in the chicken and potatoes and it was SO good. It was creamy and tangy, sort of like a restaurant curry. Impressive I must say! I was proud that I did not give in for some restaurant food

I made this curry after returning from a week away from home and the kitchen especially. I had a bare fridge and not a whole lot of ingredients to work with. So we bought some chicken thighs from the store and I grabbed a can of diced tomatoes, a couple of potatoes and a large onion and began to work. Though I was really exhausted, I concentrated for about 15mins and got the curry base together, I then tossed in the chicken and potatoes and it was SO good. It was creamy and tangy, sort of like a restaurant curry. Impressive I must say! I was proud that I did not give in for some restaurant food

Summary

    Ingredients

    6 cans Chicken : I used thighs , you use breast meat or drumsticks
    2 Potatoes : medium , peeled and diced
    1 large Onion : diced
    1 can Tomatos : / 2 medium diced
    1 tbsp Ginger paste :
    1 tbsp Garlic paste :
    2 Green chillies : slit across
    1/2 tsp Fennel Seeds :
    1/4 tsp Cloves :
    1/2 Cinnamon : stick
    3 pods Cardamom :
    2 tbsps Chicken Curry Masala :
    1 tbsp Garam Masala :
    1/4 cup Coconut Milk :
    to taste Salt
    Oil

    Steps

    1. In a sauce pan, saute the fennel seeds, cinnamon, cardamon and cloves in some oil. I let the flavours infuse with the oil. Don’t let it burn and get brown in the oil because the smell will change, it has to be aromatic, so make sure the heat is on medium-low. Next I added the onions, ginger and garlic pastes, the green chillies and cooked it until the onions went soft. When the onions were soft, add the masala powders – the chicken curry and garam masala
    2. Mix this well and let it cook for a few minutes until the smell of the masala is cooked through. Next add the can of tomatoes. I added some salt and let this come to a boil. Turn the stove off after 7-10mins and transfer the curry mixture to another bowl and let it cool down a bit
    3. In the mean time, I peeled and diced the potatoes and cleaned the chicken. I added some oil in the same sauce pot and added the potatoes and let it brown a bit. I gave this a few minutes and added the chicken. There should be some curry paste in the pot that will mix in with the potatoes and chicken pieces as you fry them
    4. Getting back to the curry mixture, I transfered it to the food processor and blended it to form a smooth paste. When you have this ready, transfer it all into the chicken and potatoes pot and give it a good mix. Add some water into the blender and get every bit of curry paste into the pot 🙂
    5. Check if you need some salt, if not put the lid on, and allow the curry to cook on medium heat. After 15mins, I added the 1/4 cup of coconut milk, you can add in more if you prefer. I gave this a good mix, put the lid on and let it cook for a few more minutes
    6. Serve this with some rotis or steamed white rice

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