Simple Way to Cook Speedy Tamarind chicken curry with potatoes

Tamarind chicken curry with potatoes Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This Video shows how easy to cook chicken at home. We upload videos which are cooked at my home using home made ingredients and process is also very simple.

Here is the best “Tamarind chicken curry with potatoes” recipe we have found so far. This will be smell and look delicious.

Ingredients of Tamarind chicken curry with potatoes

1. It’s 400 gms of chicken.
2. Make ready 1/2 tsp of turmeric powder.
3. Make ready 1 tsp of Red chilli powder.
4. Prepare 4 tsp of Tamarind paste.
5. It’s 1 tsp of sugar.
6. You need 1 tsp of salt.
7. You need 5 tsp of soybean oil.
8. Take 1 " of knob Ginger.
9. It’s 4 cloves of garlic.
10. You need 2 springs of curry leaves.
11. You need 2 of whole dry red chillies.
12. Take 3 tsp of curd.
13. Take 4 piece of potatoes.
14. Take 100 ml of warm water.

The curry is a cross between vindaloo and tikka masala.The hubby helped make some godhumai puttu or steamed wheat flour.Recipe of chicken curry with potatoes, mom's recipe, cook from scratch.Yummy delicious that you will want another serving.

Tamarind chicken curry with potatoes step by step

1. Marinate the chicken pieces with 3 tsp of tamarind paste turmeric powder, red chilli powder, 1 tsp of oil half tsp of salt. set aside in the refrigerator for 30 minutes. Fry potatoes with a pinch of salt and turmeric powder and set aside..
2. Heat oil in a large pan add curry leaves and dry red chilli and sugar.Then add ginger and garlic paste. Saute till onions start turn golden in colour..
3. Now add the marinated chicken pieces and fried potatoes. Add half tsp of chilli powder and 2tsp tamarind paste. And stir around 8 to 10 minutes. once the chicken pieces and potatoes are coated with the mashala add curd.give it stir and cover with a lid.Then cook the chicken on low flame in it's own juices..
4. Then add half cup of warm water and give it a gentle stir and continue cooking with 5 minutes or till chicken is very tender and curry is reduced to you liking..
5. Serve it with streamed rice..

Add the potatoes, tomatoes, cinnamon, tomato paste and chicken stock; stir to combine.This glorious sumptuous chicken curry is what we had for Easter lunch.We thought long and hard whether to go out for lunch or have a simple family meal.

Cut chicken into pieces, potatoes into wedges.Cut fresh chilies and white parts of lemongrass into slices.Reviews for: Photos of Chicken Curry and Potatoes.This curry gets its lively pucker from tamarind paste.Meeru Dhalwala, co-owner of Shanik restaurant in If you want another layer of complexity in your meal, consider topping the curries with Greek yogurt Variations: Instead of chickpeas, switch in an equal amount of eggplant, chicken, or tofu.