Chicken Potato Curry with Coconut Milk | Chicken Aloo Curry | Easy Chicken Curry | Stir And Serve

Easy and tasty chicken curry with coconut milk and potatoes in about 30 minutes.

Ingredients:
Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds/Jeera – 1/2 tsp
Few Curry Leaves
Onion (Medium size) – 2
Green Chilli – 2
Salt – As needed
Ginger Garlic paste/crushed - 1/2 tbsp (5 Garlic cloves & 1-inch Ginger)
Turmeric powder - 1/2 tsp
Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Tomato – 2
Chicken Masala – 1 ½ tbsp
Potato (small) – 2
Chicken - 250 gms
Thin Coconut Milk – 1 ½ Cup
Coriander Leaves

Steps:
1. To a pan, add oil; when oil heats up add mustard seeds, cumin seeds, curry leaves.
2. Add chopped onion & green chilli and stir it well.
3. Add little salt and cook till it turns light golden brown.
4. Add crushed ginger garlic or paste and cook till the raw smell goes off.
5. Add turmeric powder, chilli powder, coriander powder and then mix everything well.
6. Add chopped tomatoes and cook till its soft and mushy.
7. Add chicken masala and stir well.
8. Add little water and mix everything well for about a minute.
9. Add potato and then chicken and stir them well until it is coated with the masala.
10. Cover and cook it for about 2 - 3 minutes and then stir well.
11. Adjust salt and spices as needed and bring it to boil.
12. Cover & cook it on medium low heat for 15-20 mins.
13. Switch off the stove and add some fresh coriander leaves.
14. Top off with chopped coriander leaves before serving.