Tuesday, 25 March 2014

Chicken and Baby Potatoes in Creamy Gravy

This creamy chicken gravy is my all time favourite. It is thick, creamy and mild curry and goes well with steamed rice, roti and flat bread. I usually add potatoes to chicken gravy. This time I had baby potatoes. So I added them in gravy and it was delicious combo.

Curry is made out of onion, ginger, garlic, tomatoes and Indian Spices. Very Easy preparation but tastes delicious. I served it with steamed rice, fried papadum and ginger pickle. This particular recipe is from my sister. She makes curry with coconut milk. I usually make chicken curry without coconut. She made this curry with Idiyappam. It was heavenly. She gave the recipe without exact measurements. She just eye balls everything. For me , eye balling never works. I go by teaspoon / tablespoon measures.

I have tried this curry couple of times to make sure the spices measurement are appropriate. Few times it was too spicy and my kids don't eat spicy curry. Hence I adjusted spice levels to make it as mild gravy.


  • 300 Grams of Chicken pieces with bone (skinless)
  • 6 Baby Potatoes
  • 1 Medium Onion Chopped
  • 1 inch Fresh Ginger piece
  • 6 Garlic cloves
  • 1 Large Tomato Chopped finely
  • 1 Bay leaf
  • 1 inch Cinnamon stick
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Green Chilli Slit in the middle
  • 3 Tablespoon Oil
  • 2 Tablespoon Coriander Powder
  • 1 Teaspoon Red Chilli Powder
  • 1/4 Teaspoon turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • 1 Cup thin Coconut Milk ( I used freshly extracted milk. If you are using canned milk, make thin milk by mixing equal parts of canned coconut milk with water)
  • Salt as required
  • Chopped cilantro leaves for garnish


1. In a large deep pan, add oil. When the oil is hot, add bay leaf, cinnamon stick, black cardamom, green cardamom and green chilli.


2. When they splutter, add onion and sauté for 3 minutes or until they are soft and transparent

3. In a spice jar , add ginger and garlic with 1 tablespoon water and grind it to fine paste


4. Add ginger garlic paste to the onion and sauté until ginger garlic pastes is browned slightly

5. Add tomatoes and mix everything together. Let the tomatoes cook for 3 to 4 minutes and everything is mixed together



6. Now add coriander powder, red chilli powder, turmeric powder and 1/4 Cup water


7. Cook until water evaporates and the masala is roasted nicely
8. Then add washed, cleaned chicken pieces in the gravy and give it a nice stir to coat chicken with masala


9. Add 1 and 1/2 Cups of water and peeled baby potatoes. Cover the pan with lid and let it cook for 15  to 20 minutes or until chicken is cooked half way through
10. Add coconut milk and garam masala and cook for 3 minutes more. Switch off flame and garnish with chopped cilantro leaves
11. Serve hot with steamed rice or roti or flatbread


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