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Food for Every Soul

Hello Helpers! Welcome back to another edition of Food for Every Soul by myself, Mayathefirst! In this series I interview people from the Help Force about their favorite and famous recipes. For this week’s recipe, I decided to interview a new member to our community: HF Brigadier: Samari!

Food for Every Soul » The Help Force

I started off by asking some questions about the recipe that Samari decided to share with us today!

Welcome Samari to our recipe series interview! Can you tell us what recipe you will talking about today?

Samari: Hello Maya! Thank you for having me as a guest today (: I’m so excited to share this recipe with you and the readers <3 So, today I’ll be talking you through my comfort food since I was a teeny tiny kid! It’s a simple home cooked dish of Chicken Curry with Potatoes and it is best paired with freshly steamed rice.

Chicken Curry with Coconut Milk and Potatoes

Can you tell us why this recipe is important to you? Is it a family recipe, and is there any history or story behind it?

Samari: Everyone has that one dish from their childhood that just helps rewind after a long day. For me it is Potato-Chicken Curry with Rice! My family is an avid non-veg lover! We all have always loved having this meal together and enjoy each other’s company in peace. I remember when I was in the 5th grade I wanted to learn how to make this dish. And my mum helped set up the ingredients for me in the kitchen and monitored me while I attempted to recreate her fabulous dish. Well, my attempt failed sadly. But, the highlight of the day was that we all sat down for lunch and had a laugh about it. Everyone ate till their heart’s content(: Even after all these years, the memories from that day make me giggle. And I can now confidently say that I’ve mastered Mama’s expertise haha!

But here comes the best part, the recipe! (As explained by Samari!)

Mama taught me this recipe when I was in the 5th grade, I think! It has always been a family favourite meal. We all sit down for some hot potato chicken curry served with freshly steamed rice and a side of cucumber, carrots and onions cut into thin rings. This combination has been my comfort food for as long as I can remember.

  • Chicken (700 grams, washed)
  • Plain yogurt (1 cup)
  • Garlic (4 cloves, minced)
  • Ginger (1-inch piece, grated)
  • Freshly squeezed lemon juice (1½ teaspoons)
  • Turmeric (1 teaspoon)
  • Cumin (1 teaspoon)
  • Coriander (1 teaspoon)
  • Garam masala (1 teaspoon)
  • Paprika (1 teaspoon)
  • Salt (1 teaspoon)
  • Black pepper (1/2 teaspoon)
  • Tomatoes (2, blended into paste)
  • Mustard oil (2 tbsp)

Ingredients for Gravy:

  • 4 Medium Potatoes, chopped into quarters
  • 4-5 tbsp Mustard Oil
  • 2 Bay Leaves
  • 2 Black Cardamoms
  • 1 Cinnamon Stick
  • 2 Dry Red Chilies
  • 2 Green Cardamoms
  • 6 Onions, sliced
  • 2 tbsp Ginger Garlic Paste
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/3 tsp Turmeric Powder
  • Salt to taste
  • 2 Tomatoes, finely chopped
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • Fresh Coriander Leaves to Garnish

Cooking Instructions:

  1. Wash and chop potatoes into quarters. Heat oil in a pan and shallow fry potatoes until light-golden brown. Remove from heat and set aside.
  1. In the same oil, add green cardamoms, black cardamoms, cinnamon stick, dry red chilies, cumin seeds, and bay leaves. Sauté for a minute over low flame.
  1. Add sliced onions and sauté over medium-high heat until golden brown. Add ginger garlic paste and cook for an additional 3 minutes.
  1. Add cumin powder, coriander powder, turmeric powder, salt, and red chili powder. Mix well and cook for 1 minute.
  1. Add finely chopped tomatoes and cook over low flame for 4-5 minutes.
  1. Add marinated chicken along with any marinade left, mix thoroughly. Reduce heat to low, cover, and cook chicken until it’s 70% done, about 20-25 minutes.
  1. Add fried potatoes and cook for another 5 minutes over low heat.
  1. Pour in 3 cups of water, cover, and simmer for 10 minutes.
  1. Add in the garam masala, mix well, and cook for another 5-7 minutes.
  1. Garnish with fresh coriander leaves and serve hot with freshly steamed rice!

Slow Cooker Chicken Curry and Potatoes

Do you have any tips or tricks on making it or why people may like this recipe, or any memories from it?

Samari: The dish itself is a beauty. And the flavours mixed together create such an irresistible aroma that you’re pulled to try it out! I would however like to note that, everyone has a different level of tolerance towards spices. So, kindly adjust the amount of spices you add to your version of this dish to make it suitable according to your liking! And I do hope you love making and having this dish as much as I have over the years!

Thank you Samari for this very yummy recipe that every curry munchers will enjoy and non curry munchers!

With that, we’ve reached the end of the post. I know you wanted to read more XD but I will be back next time with more fresh and delicious content. If anyone would like to share a recipe with us, DM me with your ideas!

Bon Appetit! <3

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