One Pot Indian Chicken And Potatoes Food

COCONUT CHICKEN CURRY WITH POTATOES

Steps:

• Heat a large non-stick sauté pan over medium-high heat and add the oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté until lightly browned, about 7-8 minutes. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
• Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir.
• Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
• Lower the heat to low-medium, cover and allow to simmer for 15-16 minutes, or until the chicken is tender and vegetables are cooked through. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
• Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.

INDIAN CHICKEN AND POTATOES

Steps:

• Cut up chicken into bite-sized pieces. If you leave a little of the fat on the chicken you can use less oil in the cooking.
• Scrub potatoes and cut into uniform bite-sized pieces.
• Heat 2 teaspoons of oil at medium-high heat in a large saute pan. Add garlic. Saute garlic and chicken until the chicken is cooked. Remove from pan, leaving behind any oil. Set chicken aside.
• Add 2 teaspoons oil to the pan and heat. Add cumin seeds and asafoetida and let them sizzle for about 30 seconds.
• Add the tomatoes, turmeric, coriander, chili powder, paprika, salt and cayenne pepper. Let this mixture cook on medium-high heat for about a minute.
• Add the potatoes and fry for about 2 minutes, stirring constantly. Then add the chicken and garam masala and mix everything well. Add the broth, bring to a boil, then lower the heat. Cover and cook until the potatoes are tender, about 20 minutes, depending on the size of the potatoes. If the mixture looks dry, add water, no more than 1/4 cup at a time.
• Alternatively, after mixing everything, you can transfer the mixture to a crockpot and cook on medium for about an hour. Serve over rice if desired.

POT-ROAST BOMBAY CHICKEN

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
• Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
• Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs - the flesh shouldn't be pink.
• Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.