A quick, spicy dish decked up with coconut flavor to satiate palette of anyone who enjoys fragrant indian dishes.Adding potatoes make it more wholesome and deepens the earthy flavor of the dish.
Frankly speaking, I m not a big fan of coconut flavor except in sweets unlike my husband who has a huge liking for it.Probably thats the reason he is a big fan of Thai food unlike me.But on those days when I m not in a mood to eat much , I cook food as per his taste to make the most of it.This is the recipe which my mother in law talked about & taught me about being his favourite..Since I was not in a mood to eat..I thought of making the most of it.Smart..what say ? 
Actually this is some sort of opposites attract kinda dish because along with coconut , there is loads of green cardamom flavor going in which my husband does not like and obviously I adore. After all these odds we enjoyed this dish a lot because coz the flavors amalgamated in too well:)See afterall we have a happy marriage Below is the recipe.Read on..
What I needed:
Serves 2-3
- Any thick bottomed cooking vessel with a lid
- 3 chicken breast pieces
- 1 medium potato peeled and cut into small cubes
- 6-8 cloves of green cardamom
- 3-4 cloves
- 3-4 whole dry red chillies
- 1 /2 tsp ground cinnamon
- 3/4 cup coconut milk
- 1 medium onion finely chopped
- 2 tomatoes pureed
- 2 tsp each grated garlic & ginger
- 1 tbsp chilli powder [adjust to taste]
- 2 tsp dry coriander powder
- 1 tsp each turmeric powder & dry mango powder [amchoor]
- Salt to taste
- 2 tbsp of any cooking oil of choice .I used Mustard oil
How I did it:
- Cube the chicken breast into 1″ pieces and set aside.
- In the cooking vessel add the mustard oil and heat it up till the oil starts smoking.Next,transfer the vessel to low heat and let it cool down for few minutes.This will avoid the dry spices from burning when you add them.
- When the oil is at a low to medium temperature, add in the cloves ,cardamom, bay leaves, whole dry chillies and cumin seeds and let them cook till you start to smell these.
- Add the finely chopped onion and cook it till golden brown.After this add the grated garlic and ginger and cook for 1-2 minutes.
- Next add the tomato puree along with chili powder, coriander powder, dry mango powder, turmeric and salt.Cook this masala [ spice mix] on low heat till the oil starts separating from the mix along the sides of the vessel.
- At this point add the coconut milk and potatoes.Cover this and cook till the potatoes are 70% cooked.You can also used pre boiled potatoes to save time.
- Next add the chicken and cover till the chicken and potatoes are wholly cooked.
- Garnish with slit green chillies and cilantro leaves.
- Serve with rice or flatbread and a salad.
Enjoy!
