- 500g boneless and skinless chicken thighs
- 5 potatoes
- 1 onion, chopped
- 1 fresh thyme branch
- 3 sprigs of parsley, chopped
- 1 teaspoon crushed garlic / ginger, mixed
- 1 stalk of curry leaves
- 3 tomatoes
- 3 tablespoons of curry
- 3 stalks of coriander, chopped
- salt and pepper
Cut the chicken into pieces not too big nor too small. Salt and pepper and leave them aside.
Crush the tomatoes. Peel the potatoes and cut them into pieces.
Heat a pan with a tablespoon of oil and fry the chicken for 5 minutes. Add the onions, let it sweat for two minutes, then add the garlic / ginger mixture, curry leaves, parsley and thyme and cook for another 5 minutes.
Then add the tomatoes, curry and a glass of water. Stir and add the potatoes, salt and pepper and let simmer over medium heat for 30 minutes.
Before serving the chicken and potato curry, sprinkle it with chopped fresh coriander leaves.
Serve it with basmati rice or dhall puri with cucumber and grated carrot salad.