Indian Chicken And Potatoes Recipes

BENGALI CHICKEN CURRY WITH POTATOES

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
• Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

INDIAN CHICKEN AND POTATOES

Steps:

• Cut up chicken into bite-sized pieces. If you leave a little of the fat on the chicken you can use less oil in the cooking.
• Scrub potatoes and cut into uniform bite-sized pieces.
• Heat 2 teaspoons of oil at medium-high heat in a large saute pan. Add garlic. Saute garlic and chicken until the chicken is cooked. Remove from pan, leaving behind any oil. Set chicken aside.
• Add 2 teaspoons oil to the pan and heat. Add cumin seeds and asafoetida and let them sizzle for about 30 seconds.
• Add the tomatoes, turmeric, coriander, chili powder, paprika, salt and cayenne pepper. Let this mixture cook on medium-high heat for about a minute.
• Add the potatoes and fry for about 2 minutes, stirring constantly. Then add the chicken and garam masala and mix everything well. Add the broth, bring to a boil, then lower the heat. Cover and cook until the potatoes are tender, about 20 minutes, depending on the size of the potatoes. If the mixture looks dry, add water, no more than 1/4 cup at a time.
• Alternatively, after mixing everything, you can transfer the mixture to a crockpot and cook on medium for about an hour. Serve over rice if desired.

CHICKEN CURRY WITH POTATOES

Steps:

• For the marinade: In a resealable plastic bag, mix together the cream, lime juice, cardamom, cumin, turmeric, black pepper and salt. Add the chicken and toss to coat. Marinate in the refrigerator for a minimum of 2 hours and up to 4 hours.
• For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant, 1 minute. Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine. Raise the heat to high and bring the mixture to a boil, then lower the heat and simmer for 5 minutes. Add the chicken and all of the marinade. Cook, covered, until the potatoes are easily pierced, 20 to 25 minutes.
• Stir in the coconut milk and cook until the sauce has thickened slightly, another 10 minutes. Sprinkle with cilantro. Taste for salt and pepper and add more as needed.

JAMAICAN CURRY CHICKEN AND POTATOES

Steps:

• Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
• Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
• If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
• Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
• Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
• Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
• In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.

INDIAN CURRY WITH POTATOES, CHICKEN, AND EGGPLANT

Steps:

• Cut all of the vegetables and the chicken accordingly. Put all ingredients into a large pot (not cast-iron, the acidity of the tomatoes is bad for it).
• Cook over high heat for approximately 10 minutes. Turn heat to low and let slow cook for approximately 7 hours.
• Serve with hot basmati rice or naan/chapatis/roti.

INDIAN BAKED CHICKEN

Steps:

• Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top., Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender.