Curry Chicken with Potatoes


  • 2 skinless/boneless chicken breasts
  • 2 large potatoes
  • 1 small onion diced
  • ½ can of peeled and chopped tomatoes
  • 10 curry leaves
  • A few springs of thyme chopped
  • A small bunch of parsley chopped
  • 1 tablespoon of fresh garlic
  • 1 tablespoon of fresh ginger
  • 3 tablespoons of masala
  • ½ tablespoon of red piment (spicy, hot chili pepper)
  • Vegetable oil
  • Fresh cilantro (coriander)
  • Salt
  1. Heat oil in pan
  2. Cut potatoes into quarters
  3. Fry potatoes in oil until browned
  4. Remove potatoes and set aside
  5. Add chicken to same pan and add more oil if necessary
  6. Fry chicken until done and remove
  7. Clean out any burnt bits from pan
  8. Add fresh oil
  9. Add onion and cook until soft
  10. Add thyme, parsley and curry leaves to the pan
  11. Mix marsala, piment, garlic, and ginger with some water in a small bowl
  12. Add mixture to pan and season with salt
  13. Let simmer
  14. Add the tomatoes
  15. Let simmer
  16. Add a bit more water
  17. Remove the curry leaves
  18. Add chicken and potatoes to the pan and season with salt
  19. Let simmer 30 to 45 minutes covered
  20. Uncover and simmer some more
  21. Sprinkle with chopped cilantro when finished
  22. Serve with rice

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