Chicken Curry

I love curry! Today I made chicken curry paired with Roti Prata.

The result of my chicken curry.

Ingredients: (serves 4-6)
For marinade:

1. 2 tablespoon lime juice
2. 1 teaspoon turmeric powder
3. 3/4 tablespoon red chili powder
4. 1 teaspoon salt
5. 3-4 tablespoon yogurt
6. 1/2 tablespoon mustard oil
7. 2 tablespoon grated/finely chopped onion
8. 2.5 – 3 lbs chicken

For the sauce:

1. 6-7 tablespoon oil
2. 4 small green cardamom
3. 2 cloves
4. 2″ stick cinnamon
5. about 8 peppercorn
6. 1 tejpatta/Indian bay leaf
7. 2- 2.5 cups chopped red onions
8. 1 teaspoon sugar
9. 1.5 tablespoon garlic paste
10. 2.5 inch knob of fresh ginger, grated or made into a paste
11. 1  cup fresh  finely chopped tomatoes
    
12. 4 large potatoes, peeled and sliced
13. 1 tablespoon red chili powder
14. 1/2 teaspoon and 1 teaspoon turmeric
15. 1 tablespoon coriander powder
16. 2 hot green chili peppers
17. 2-4 cups of water
18. lemon juice and fresh coriander or cilantro for garnishing.

Method:

1.Wash chicken well and pat dry.
 2.Combine lemon juice, salt, turmeric and red chili powder and chicken in a zip lock bag. Allow it to sit for about 30 minutes.
3.Add the yogurt, 1/2 tablespoon oil and the chopped/grated onion to the chicken and marinate for an hour or more.
4.Lightly crush the peppercorn, clove, cardamom and cinnamon.
5.Peel and slice the potatoes.
6.Sprinkle half teaspoon turmeric and salt.
7.Add 1/2 tablespoon oil in a pan , heat and add fry the potatoes until golden brown. Remove and set aside.
8.Add another  tablespoon of oil in the same pan and allow it to heat up.  Shake off the marinade from the chicken pieces and add them to the pan in a single layer.
9.Cook on all sides until the chicken whitens and just starts to brown.
10.Add the rest of the oil in the pan. Heat and add the peppercorn, bay leaf, clove, cinnamon and cardamom. When they sizzle add the sliced/chopped onions and the teaspoon of sugar.
11. Cook the onions until they start turning golden brown. Add the ginger paste/grated, garlic paste, salt, turmeric powder, red chili powder and the tomatoes. Toss and stir well; cook for 2 minutes.
12.Add the chicken, the marinade and the coriander powder. Stir occasionally .
13.Add the water, green chili pepper and the potatoes. Cover with tight fitting lid and cook until potatoes are tender and the chicken is falling off the bones.Drizzle some lemon/lime juice and garnish with fresh cilantro before serving.
14.Serve with hot steamed rice or bread.