A lovely South Indian chicken curry with thigh or breast fillets, potatoes and coconut milk as
well as the curry leaves and 11 spices found in my Hyderabad Curry blend.
2 tbsp ghee or vegetable oil
4 cloves garlic, finely chopped
1 large onion, finely chopped
2 tbsp Spice Fusion Hyderabad Curry blend
600g chicken breast or thigh fillets cut into large chunks
250g potatoes, peeled and diced
1 cup water
large pinch of saffron
1 cup coconut milk
Fried shallots and coriander leaves to garnish
Heat oil or ghee in heavy based saucepan.
Add onion and garlic and sauté for about 5 minutes or until onion is golden brown.
Add Hyderabad Curry blend and cook, stirring, for about 1 minute.
Add chicken, stir well to coat chicken with the spices; continue cooking until chicken changes colour.
Add water, saffron, if using, and coconut milk; stir well, then place lid on pot and simmer for 10 minutes.
Add potato and cook a further 10-15 minutes or until potato is tender.
Serve with boiled Basmati rice and garnish with coriander leaves and fried shallots.
