Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Preparation time: 10 -15 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients

Chicken – 1 medium size, chopped into decent size

Ghee/Veg oil – 4 tbsp

Onions – 4 medium/ 2 large, chopped finely

Tomatoes – 2 medium, chopped

Salt as required

Garam masala powder – 1 tsp

Bafat powder / Chicken powder – 1 tsp

Turmeric powder – 1/4 tsp

Garlic – 3 large, finely chopped

Potatoes – 2 medium size, cut into 1 1/2 inch pieces

Ginger-Garlic – 1 tsp

Yoghurt – 4 to 5 tbsp, lightly whipped with spoon

Water as required

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.