Chicken and potato curry

This recipe has many variations and incarnations. It was originally perfected in several variations by Nathan. Then I took over (and started over, really) and arrived at this variation that I really like. The measurements here are approximate. With these proportions, the recipe will make 4 of our servings.

Ingredients

Procedure

  1. Cook the potatoes, unpeeled, in the microwave until done. Let cool for about 10-15 minutes, then peel and chop into bite-size pieces. The cooling is so that they will retain their shape when mixed in with the other ingredients, and is optional.
  2. Chop the chicken into small pieces. In a wok, brown it in a little oil on medium-high heat, in batches if necessary. Set aside.
  3. Add a little bit of oil to the wok if necessary. Throw in the fennel seeds. Immediately add the finely chopped onion, some salt and freshly ground pepper. Fry on medium-high heat briefly, then turn the heat down to medium or medium-low and continue to fry until nicely browned and soft.
  4. With the heat at medium, add the cumin, coriander, ground ginger, curry powder and cayenne pepper. Fry briefly. Add the vinegar, and boil it down until the spices and the onions form a cohesive pasty whole. Adjust the amount of vinegar so that this consistency is reached. If you put too much vinegar, increase the heat and boil it down.
  5. Add the chicken, mix to coat well with spices, then add the potatoes and mix as well.
  6. Add some water (about 1.5-2 cups), bring to a simmer, turn down the heat and simmer for about 15 minutes.
  7. If necessary, increase the heat to medium-high, and while stirring constantly boil down the sauce.
  8. Add some garam masala, turn the heat to low (or off), and add the coconut milk. Mix well and serve.

Brown rice is ideal with this. I like to add some lime juice to the rice and curry on my plate, but then again I'm a lime freak.

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Katia Hayati
Last updated October 18, 2004