Chicken Potato Kurma

Brief Description

Chicken Potato Kurma is a yellow colored curry made with the combination of chunks of potatoes and chicken. It tastes like that local dish which you will be able to find in the local markets of Bangkok and streets. Usage of Madras curry powder makes the dish tastier. It helps in binding the dish together. You can find that Madras curry powder at your local food marts or street markets. It also gives you the Thai flavor.

Preparation Time	10 mins
Cooking Time	23 mins
Serves	4

Ingredients for Chicken Potato Kurma

• Olive oil – 2 teaspoon
• Washed and chunked( 2 cm of size) potatoes – 500 gm
• Thinly sliced onions - 2 medium
• Curry powder - 1 tablespoon
• Cubed, trimmed of excess fat, chicken thigh fillets – 500 gm
• Vegetable stock – 1 cup
• Water - 1/2 cup
• Trimmed, cut diagonally green beans – 250 gm
• Frozen peas - 1 1/2 cups
• Coriander leaves - 1/2 cup (washed, dried)
• For serving - 2 Nan bread

How to make Chicken Potato Kurma

• Heat oil in a big skillet over a medium flame. Add onions, potatoes, and curry powder to it. Cook and stir for about 5 minutes.
• Now increase the flame to high. Add chunks of chicken to it and cook for about 3 minutes.
• Now add beans, stock, and water to it. Make them boil.
• Now reduce the flame to low, do not cover the skillet and cook for about 10 minutes.  Now add frozen peas and cook for about 5 more minutes.
• Mix it well and put coriander leaves over it.
• Now make the Nan breads warm. Serve the chicken potato kurma with these warm Nan.

Chicken Potato Kurma

Some Useful Tips

• You can use 1 teaspoon of curry powder acc to your taste.
• If you prefer making paste of garlic, ginger, and fresh chili at home, then don’t forget to add canola/ sunflower/ or vegetable oil to it. Mix it well. Refrigerate it and use as if required.

Other Similar Recipes

• Chicken Parmesan
• Chicken Roti
• Varutha Kozhi Kuzhambu
• Chicken Milagu Kuzhambu
• Chicken Ki Chap