Chicken Curry

Ingredients

• 4 medium-sized potatoes
• 2 onion
• 3 tomatoes
• 3 carrots
• 2 chicken breasts
• 1 teaspoon mustard seeds
• 1 teaspoons fennel seeds
• 0.75 tablespoons chili powder (or to taste)
• 0.5 tablespoons of tumeric powder
• 2 tablespoons of meat curry powder
• 1 tablespoon ginger-garlic paste (just ground ginger and garlic in equal parts)
• 2 tablespoons of olive oil
• 2 tablespoons butter
• 3 teaspoons salt
• 0.5 tablespoons soy sauce (optional)
• 2 curry leaves (optional)
• 1 teaspoon garam masala (optional)

Servings: 6

Process

1. French onions, dice carrots into 1.5 cm slices, potatoes into 4 cm wedges, quarter tomatoes
2. Add olive oil to stew pot on medium heat
3. Add mustard seeds, fennel to oil and stir until fennel are slightly golden
4. Add onions, turn heat to medium-high, and sauté until onions are slightly translucent, yet crunchy
5. Add tomatoes, the optional curry leaves, and ginger-garic paste to the onions and mix together until the paste is well-incorporated
6. Add potatoes, carrots, and chicken to the pot
7. Add salt to the mixture and mix everything
8. Cover the pot and leave cooking for 10 minutes
9. Water will have rendered from the vegetables due to the salt; add water, so the ingredients are barely submerged: add less water for a thicker curry
10. When the potatoes are half-cooked (poke-test), add meat curry powder, tumeric powder, and chili powder
11. Cook until potatoes are tender and chicken is cooked: overcooking the potatoes slightly is acceptable and will also make the curry thicker
12. Optionally add butter while the curry is cooking
13. After the curry is cooked, test for seasoning; add salt or soy sauce to season to taste
14. Turn off the heat, optionally add garam masala if feeling especially spicy / want more depth of flavor