Indian spicy chicken with potato. A delicious Indian Spiced Chicken Stew, with potatoes, tomatoes and a blend of Indian spices slow cooked for a complete and comforting meal. The spicy tomato and cream sauce was delicious and plentiful, great for sopping up with the naan bread. I also loved the addition of potatoes to this dish.

They almost fall apart in the broth and make it Dakdoritang is hot, spicy, and bold like my mother, but also sweet (from the gochujang and carrots). Love is not an ingredient here according to the FDA, but. Toss the chicken pieces with the spices and a quick stream of olive oil. You can have Indian spicy chicken with potato using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Indian spicy chicken with potato

It's 1/2 kg of chicken pieces.
Prepare 6 tbsp of vegetable oil.
You need 2 of chopped large onion.
It's 1 of capsicum.
It's 2 tbsp of ginger garlic paste.
It's 1/2 cup of tomato paste.
You need 2 tbsp of yogurt.
Prepare 2 of cloves.
You need 2 of large potato cut in cubes.
Prepare 1 of curry leaf.
It's of salt.
Prepare 1 tsp of pepper.
Prepare 1 tsp of ground cumin.
It's of chilli powder.
You need 1/3 tsp of ground cinnamon.
You need 1/3 tsp of garam masala.
Prepare 1 tbsp of chicken masala.
It's 800 ml of warm water.
You need of coriander.

I love sweet potatoes but can't get my boyfriend to eat them. Maybe a little spice will entice him! With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! NOTE: I cut raw chicken breast into about three chunks each and added to crock pot (raw).

Indian spicy chicken with potato step by step

Heat pan in low flame. Pour vegetable oil, cloves, ginger garlic paste, chicken and potatoes to fry..
Chop capsicum into small pieces..
After 5 minutes put onion and curry leaf. When onion gets cooked put tomato paste and capsicum (If u want semi-cooked capsicum, put it later)..
Put salt, pepper, ground cumin, chilli powder, ground cinnamon, chicken masala and garam masala and nicely stir it..
After a while, pour warm water and stir again. Cover it and let it cook for about 10 minutes or until gravy . When you think that its almost ready pour yoghurt and stir well..
Garnish it with coriander leaves and serve hot! (Taste best with rice or roti.).

Toward the end of cooking, I shredded the chicken with. From and indian takeout, you order chicken tikka and lamb tikka starters (comes with mint yogurt and salad), onion bhaji, chilli pickle and garlic naan. That potato salad says it is there only to trade with the naan. And it promises it won't gradually bring in armies of potato salads and gradually take over. Meanwhile place the new potatoes in a pan of lightly salted boiling water.