FJ
Fiji
Oceania
FJ
Home style chicken curry with potato, tomato, cumin, turmeric, garlic, ginger, and plenty of savory gravy.
20 min
45 min
6 servings
Medium
1 hr 5 min
2 lb (900 g) chicken thighs, cut into chunks 2 tbsp neutral oil 1 tsp cumin seeds 1 large yellow onion, diced 4 garlic cloves, minced 1 tbsp grated ginger 2 tbsp curry powder 1 tsp turmeric 1/2 tsp ground cumin 1 medium tomato, diced 1 lb (450 g) potatoes, cubed 2 cups (480 ml) water 1 1/2 tsp salt 1 small hot chile, optional 1/4 cup chopped cilantro
1. Heat oil and cook cumin seeds for 30 seconds. 2. Add onion and cook for 7 to 8 minutes until golden. 3. Add garlic and ginger for 1 minute. 4. Add curry powder, turmeric, and ground cumin for 30 seconds. 5. Add chicken and cook for 5 minutes. 6. Add tomato and cook for 3 minutes. 7. Add potatoes, water, salt, and chile. 8. Cover and simmer for 25 minutes. 9. Uncover and simmer for 8 to 10 minutes until potatoes are tender and gravy thickens. 10. Finish with cilantro.
SCHNAX TIP
Let the onions turn properly golden because they give the gravy body and sweetness.