Chicken and potato curry

This dish is inspired by meat curries made in Bengal, where potatoes are often added to chicken or mutton curries. The potatoes not only bulk up the meal, which makes it go further but also absorb all the flavours while cooking and as a result taste delicious. I have also cooked this dish in mustard oil, which is also commonly used in Bengal and it provides another dimension to the dish, but vegetable or olive oil can also be used if preferred.

I have used boneless thigh fillets, but a whole chicken or skinless drumsticks can also be used, though the cooking time will vary.

Ingredients
500 gms chicken thigh fillets, cubed
6 medium sized potatoes cut in 8 pieces
2 large onions minced
1 tomato pureed
1 inch piece of ginger minced
6 cloves of garlic minced
Salt and chilli powder to taste
1/2 teaspoon of turmeric powder
2 dried red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder
1/4 cup chopped corriander
2 tablespoons of mustard oil
1 cup water

In a large wok or skillet, heat the mustard oil and add the dried chillies and fenugreek seeds. Wait about 30 seconds before adding the minced onion, ginger and garlic ( I mince them together in a food processor, and in the past would have added at least 2 green chillies as well but since I am cooking toddler friendly meals, I have cut down on the chilli quotient). Brown the onion mixture ( get this step right and all your curries will taste delicious, so take the time, stir frequently and allow the onions to caramelise) before adding the pureed tomato. Add the salt, chilli powder and turmeric and mix well. Then add the cubed chicken pieces and stir to ensure the chicken pieces are well coated. Next add the cubed potatoes and mix well. Add the curry powder mixed in one cup of water. Bring the curry to a boil, then cover and simmer for 20 minutes,  giving it a stir now and then to ensure the bottom does not catch. You may add extra water to achieve the preferred consistency. Add the chopped corriander and serve warm with plain rice or chappati and a simple salad.

Enjoy!