| 1 minute to read
Dry Chicken Potato Curry
- Boneless chicken 200 gm
- Potato 100 gm
- Ghee 10 gm
- Cumin Seeds 1/2 tsp
- Onion 100 gm
- Garlic 2 pods
- Red Chilly powder 1 tsp
- Coriander Powder 1/2 tsp
- Black Pepper powder 1/2 tsp
- Cumin Powder 1/2 tsp
- Salt to taste
- Coriander Leaves a handful
- Mint leaves 2 tbs finely chopped
In a pan heat ghee and add cumin seeds.
When they crackle add finely chopped onions and garlic.
Saute for a minute and add cubed chicken and cubed potatoes.
Add all the spice powders and salt and mix well.
Add half of coriander leaves and chopped mint leaves.
Cover and cook on low flame until done.
No need to add water as after some time chicken will release liquids which is enough to cook both chicken and potatoes.
Once done and there is no liquid left in the curry, add the remaining coriander leaves and serve hot with roti or rice.