This is a wonderful, fragrant Indian curry that can be made with or without spice!
Heat oil in a wide pan, add the sliced onions and fry them until golden brown.
If using chiles, coarsely chop them and mix with the garlic and ginger.
Add the cumin, turmeric, coriander and chile powder to the fried onions. Add the Tomato Chicken Bouillon or chopped tomatoes along with the garlic, onion and chilies along with 1/4 cup water and saute for about 20 seconds.
Add the chicken followed by the coconut milk. Add the salt and mix well. Next, add the potatoes, stir and bring to a boil. Reduce heat to med low and simmer for about 15 minutes stirring occasionally until the chicken is cooked through and the potatoes are done. (You can tell they're done as they will be easily pierced with a fork.)
Once it's done, add in the corriander/cilantro leaves and serve.
Serve over Basmati Rice along with some garlic naan bread.
Ingredients
Directions
Heat oil in a wide pan, add the sliced onions and fry them until golden brown.
If using chiles, coarsely chop them and mix with the garlic and ginger.
Add the cumin, turmeric, coriander and chile powder to the fried onions. Add the Tomato Chicken Bouillon or chopped tomatoes along with the garlic, onion and chilies along with 1/4 cup water and saute for about 20 seconds.
Add the chicken followed by the coconut milk. Add the salt and mix well. Next, add the potatoes, stir and bring to a boil. Reduce heat to med low and simmer for about 15 minutes stirring occasionally until the chicken is cooked through and the potatoes are done. (You can tell they're done as they will be easily pierced with a fork.)
Once it's done, add in the corriander/cilantro leaves and serve.
Serve over Basmati Rice along with some garlic naan bread.
