I wanted to make chicken curry, but did not want to make it the way I usually do. I remembered reading PreeOccupied’s “Kancha Lonka Murgi” thought of making it. I just made a couple of changes like adding some potatoes and and using fewer chillies.
I do not handle the heat from the chillies too well… I start tearing up and my nose starts running. And I love..love…LOVE potatoes in my chicken curry.

What I needed:

• 8 pieces of skinless boneless chicken. You can use bone-in.
• I potato, cubed
• 1 1/2 tbs of oil. I used mustard oil.
• 3 Green Chillies
• 2 Black Cardamom
• 2 Bay Leaves
• 1/2 tsp turmeric
• 1tsp coriander powder
• 1 red onion, finely chopped
• 1inch ginger
• 4-5cloves of ginger
• Salt to taste
• 1/2 C water

What I did:

• Washed the chicken, patted dry with a paper towel and seasoned with salt and kept aside.
• Added oil to a non-stick pan, and once it was hot added the back cardamoms, bay leaves, green chillies and finely chopped onions and cooked till the onions turned a nice golden brown.
• Using a mortar and pestle I made a paste of garlic, ginger and 1 green chilly.
• Added the chicken and the potatoes and cooked till both turned slightly brown.
• Added the ginger/garlic/chilly paste and coriander powder and turmeric to it and cooked it covered till it started releasing oil.
• Added the salt and water to it and cooked for another 6 or 7minutes and it was all done.

We ate it for lunch with rice and for dinner with some pita bread. It was spicy and perfect.