Oh boy, oh boy! I sound like a fatty, but this is also such a deliciousssssss dish of chicken and potatoes simmered in a brown onion gravy with spices to awake even your stomach’s stomach. Shout-out to my husband’s aunt for this perfect recipe (Suriya khala, if you’re reading this: thank youuuu!) Let me just tell you how good this tastes by itself. It’s like the a flavor bomb burst in your mouth and you just want it to never end. Though at some point, as a favor to my weighing scale, I should probably stop. Nonetheless, eaten with rice or naan, you cannot go wrong with this dish.
1 whole skinless chicken (cut into 24 pieces) PLUS one chicken breast (cubed)
2 medium onions sliced
1 cup yogurt
2 serrano chillies
Red chilli powder to taste (my husband likes spicy so i use about 3 tspns)
1/2 tspn cumin powder
1/4 tspn turmeric
1/4 tspn black pepper powder (I do half because I love the taste of black pepper)
1/2 tspn coriander powder**
1tblspn Ginger paste
1tblspn Garlic paste
1-2 chopped tomatoes
4 golden potatoes (dutch yellow they cook faster)
salt to taste
cilantro to garnish
**optional: this is not in her recipe but my MIL says if you add it when you add the oil it adds a nice fragrance- and she’s absolutely right!
Heat enough oil to shallow fry sliced onions until browned, not burnt- i’ve made that mistake one too many times. Takes me about 45 mins on low heat but you can adjust and play around with it, just keep watching the onions. They can go from tan to black real quick -_-
Remove the onion mixture and add to a blender with yogurt and 1 serrano chilli. Blend into a paste.
In remaining oil add coriander powder and immediately add the blended mixture. Stir. Add chilli powder, cumin, turmeric, and black pepper. Stir. Add the ginger garlic paste and stir twice and cook on low heat until the masala begins to separate. Make sure it doesn’t stick to the bottom, if that happens add about a tspn of water at a time. I like to cover my pot so the steam keeps some water in there.
Once the masala separates, increase heat and add chopped tomatoes, chicken and salt. Coat the chicken in the masala and add desired amount of water to make a curry. I do about 1-1.5 cups. Add the potatoes and coat. Return to med-low heat and cover and cook until chicken and potatoes are done. Garnish with remaining serrano chilli and cut cilantro.
If when the chicken and potatoes are done and the curry still looks like theres more gravy then you’d like, turn heat to high and cook uncovered until the gravy reduces. But remember, it will thicken as it cools so you don’t want it too dry.