About this recipe: This chicken curry is a family favourite passed through the family. It is possible to substitute the potatoes for any vegetable that you like but personally I think the potatoes make the dish very tasty and filling. Also the chicken may be substituted for lamb or beef. It's really up to you! :)
It tastes really good on the second day. I know it sounds strange but it's actually true!!
Thanks Sadieann for this wonderful authentic recipe! This was indeed easy to make, and quite delicious. I am used to hot, spicy curries, though, and this recipe was extremely mild, even though I used only 650 g chicken and 3 medium potatos. Next time, I will throw in some chopped dried bird's eye chilis rather than using chili powder. I have had a 4-year research project in Bangladesh, and can attest to the fact that the curries there are HOT! Note that the bay leaves used in Indian cooking are a different species from the European or American bay (or laurel). It is worth the trouble to try to find them in an Asian food store. Also, it is little extra work to make your own, fresh garam masala: a basic gm from this region can be made with just bay leaves, cloves, cinnamon stick, and green cardomoms (elachi), which are simply dry roasted then ground. - 31 Oct 2010