Murghi Aur Aloo (Chicken and Potato Curry)

Name: Murghi Aur Aloo (Chicken and Potato Curry)
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 lb skinless chicken pieces; 1 tsp salt; 1 inch cube fresh ginger; 6 garlic cloves; 2 tsp cumin seeds; 4 dried red chilies; 2 black cardamom pods; 2 cinnamon sticks; 6 black peppercorns; 1 tbsp white poppy seeds; 12 cashew nuts; 4 tbsp cold water; 2 oz butter; 1 oz coriander leaves; 2 fresh green chilies; 0.5 tsp turmeric; 1 cup warm water; 0.5 tsp saffron strand; 1 lb small potato; 5 oz fresh single cream; 1 tsp lemon juice; 2 hardboiled egg

Gently simmered chicken, potato and red chilies, warmed with ginger and cumin, a South Asian dish. Finish with eggs.

1 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 10 min · Cook 55 min · 65 min total
Difficulty: medium

1
Mash the salt with the ginger and garlic to make a pulp. Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder.
2
Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste.
3
In a heavy pot melt the butter over low heat,. And cook the ginger/garlic pulp for 3 mins stirring all the time.
3 min
4
Add the spice paste and cook for 3 mins, stir. Add the chicken and cook till it changes colour 6 minutes.
5
Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins. Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes.
15 min
6
Add the potatoes and cook till tender 20 minutes. Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes.
7
Garnish with the eggs. Serve with plain boiled rice and a vegetable curry to make this a meal to remember.