Thursday, August 20, 2015

Kosha Murgi Alu - Chicken Curry with Potatoes

Kosha Murgi
This is a simple stir-fried chicken curry with cubed potatoes. It's cooked on the stove-top rather than in a pressure cooker because the chicken cooks quickly in about 20 minutes on a simmer. This dish goes well with hot Basmati/jasmine rice or any Indian bread, accompanied by a dish of lentils or vegetables.

Skinless and boneless chicken thighs come in packages of 12-16 pieces at Sam's Club so I cut each into bite-size pieces, marinate them in ginger & garlic paste, salt, Kashmiri mirch and oil, divide them into 4 separate Ziploc bags and freeze them. The night before cooking a chicken dish, I transfer a bag of marinated chicken from the freezer to the refrigerator so that the chicken is completely thawed. A couple of hours before cooking, I take the package out of the refrigerator and bring it to room temperature on the kitchen counter. 

1 lb. chicken, cut in bite-size pieces
1 Tbsp. ginger paste
2 tsp. garlic paste
1 tsp. Kashmiri mirch/paprika
salt to taste
2 Tbsp. vegetable oil

2 russet potatoes, cubed
4 Tbsp. vegetable oil
1 tsp. fennel seeds
2 cinnamon sticks
2 black cardamoms/badi elaich
2 large onions, sliced
1 (6 oz.) can puréed tomatoes
1 Tbsp. roasted & ground fennel seeds
1/2 cup cilantro, chopped
3 green chilies, diced


  1. Marinate chicken in next 5 ingredients overnight in refrigerator.
  2. Take chicken out of refrigerator and bring to room temperature.
  3. Heat remaining oil in a skillet over medium-high heat.
  4. Sputter fennel seeds, cinnamon sticks, black cardamoms and stir-fry onions until translucent.
  5. Add tomatoes and simmer until oil floats to the surface.
  6. Pour marinated chicken into skillet and coat with onions and tomatoes.
  7. Add potatoes and ground fennel to skillet and stir well.
  8. Simmer over medium-low heat for 20-30 minutes until potatoes are cooked.
  9. Garnish with cilantro and chilies & serve with hot rice or chapatis.

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