Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

Since I started working full-time last Monday, my days and not to mention evenings, have become more hectic. After the one and a half hour bus ride home there’s not much I want to do in the form of cooking. True, cooking relaxes me and brings about a certain burst of energy. But not when I’m famished and want something in my tummy pronto!

So while we’ve been having “purposely made” left-overs and quick-fix meals over the last five days, I knew I wanted something more last night. And I also knew I was willing to anything to make it happen.

Without any set plan in mind, I took a quick peak into my freezer. Aaahh… boneless chicken breasts! That’s always great to work with. So I set it in a big bowl of hot water to defrost and proceeded to watch my beloved Food Network! After all, Ina Garten was on, and despite the fact that I rarely use any of her recipes, I just love the way she presents it and the style she brings in.

Chicken Curry with Potatoes

So back to cooking! The chicken was all set and ready to be turned into a delicious lip-smacking meal. I came to a quick a quick conclusion of making some form of Chicken Curry (there are tons of ways to make this ever so versatile dish, just like here, and here!), served with delicious Basmati rice and bowl of cold Raita!

A short peek into the fridge and pantry, and I was well on my way to create a delicacy. And boy did I hit the jack-pot! An hours later, the pot was licked clean with hardly enough for another meal. If only I knew how god it would turn out, I would’ve prepared enough to last me the whole week… Sigh!!!

Chicken Curry with Potatoes


  • 2 boneless chicken breasts, cut into 1-inch cubes
  • 2-3 mid-sized potatoes, cut into quarters
  • 2 large onions, thinly sliced
  • 1/2 cup plain youghurt
  • water, as needed
  • 1 tbsp ginger, finely chopped
  • 1 tbsp garlic, finely chopped
  • 1 tbsp green chillies, finely chopped
  • 1/4 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala
    • 1/4 tsp cumin powder
    • salt, to taste
    • 1 tbsp kasoori methi (dried fenugreek leaves)
    • 1 tsp cumin seeds
    • 2 bayleaves
    • 1 long stick of cinnamon
    • 6-7 curry leaves
    • 3 tbsp cooking oil


    1. Heat oil and add cumin seeds and curry leaves.
    2. Once they start to splutter, add in ginger, garlic and green chillies, along with bay leaves and cinnamon stick. Saute for a few seconds and add in sliced onions.
    3. Fry onions till they begin to brown, and then add salt, chili powder, cumin powder, coriander powder, turmeric and garam masala.
    4. Fry till spices blend well begins to give out oil.
    5. Add in chicken pieces and mix well to evenly coat with spices.
    6. Add about 2 cups of water and let it come to a boil before adding in the youghurt.
    7. Bring it to a boil once again, and when youghurt is completely blended in, throw in the potatoes.
    8. Cover cook for 15-20 minutes on medium-low heat, till potatoes are tender, adding in more water if needed.
    9. Add kasoori methi and cook covered for another 5-7 minutes.

    Enjoy over plain boiled rice, with a side salad or Raita.

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