Minced Chicken and Potato Curry

Ingredients:

18 oz minced chicken
3 potatoes
1 medium sized onion
1 tomato
1/2 green chile
A small handful of fresh coriander leaves
1 tsp ginger paste (storebought)
1 tsp garlic paste (storebought)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric powder
1 tsp chilli powder
1 tsp ground black pepper
Salt to taste
Recently boiled water

Instructions:

Dice potatoes and rinse them over running water to wash off the starch.

Finely chop an onion. If you are using fresh ginger and garlic, you can either finely chop or grate them to about a teaspoon each at this stage. Finely sliced coriander leaves and green chile. Set aside. Dice fresh tomatoes.

Get all your dry spices ready.

Heat up 2 tbsps of oil in a pot. When the oil is hot, add onion and saute until golden brown. If you’re conscious about the smell of while frying the onion, you can cover the pot while the onion is cooking (just make sure you check them quite frequently to avoid burning).

Add ginger and garlic paste (photo below) as well as the dried spices. Saute until aromatic and add the tomatoes to the spice mixture. When the mixture feels a bit dry or beginning to stick to the pot, add about 1/3 cup of hot water and let the spices “cook” over low heat, over a lid. (Feel free to add more as soon as you feel the mixture begins to stick to the pot. However, it is important to add the water a little bit at a time. From my personal experience , the oil won’t separate from the sauce if there’s too much water….)

When the oil begins to “separate” (as seen on the photo below), you are ready to add the meat and potatoes. When cooking curry, it is important to cook the spices until the oil begins to separate. This step is important to ensure the colour of the curry turns out nicely (darkish red is desired) and no grainy texture in the sauce.

Add minced chicken and 2 tsps of salt and mix well with the sauce. While doing so, also try to break up the mince using a wooden spoon. Then add potatoes and stir all the ingredients until well combined.

Add hot water to the mixture until just level with the ingredients. Let the mixture simmer over low to medium heat until the potatoes are soft and the meat is cooked.

When the potatoes are soft (test with a fork) and the mince is cooked, add coriander (remember to leave some behind for garnish) and green chilli into the curry. Simmer for another 10 minutes and you’re ready to serve with a sprinkling of chopped coriander.

You can serve this curry with rice and salad (consists of diced cucumber and carrots, nothing too complicated and no need of salad dressing). Alternatively, the curry also goes perfectly well with some warm store bought Lebanese breads.

Serves 4.

From fussfreecooking.com