Potato Curry Is A Very Tasty Dish

Potato Curry is a very tasty dish that my good friend Shetal eventually gave to me after dozens of meals and much hounding! It is from her home in Guajarati and is the finest potato curry I ever ate. It is a handy dish, which takes less than half an hour to cook and is simply oo-la-la! This version does for four but with a little tinkering you can make it for as many as you like or for as few as you like! Have you always wanted to learn how to make a vegetable curry? Well, it is surprisingly easy to make at home. It also provides a great source of warmth during the winter and keeps you full up for hours throughout the day. One of my favourite dishes is the potato and okra curry. Let's get started on what you need to create this delicious dish.

Chop up 2 medium-sized onions into small pieces and add them to a saucepan. Add 3 tablespoons of vegetable oil into the saucepan, and heat both the oil and the onions on the cooker for about 3 minutes on gas mark 6. Stir at all times whilst making sure the onions are well coated with the oil. After 3 minutes, add in all the spices listed above, and carefully mix together with the wooden spoon. Next, add in the whole content of the tin tomatoes. Gently, mash the tomatoes up with the wooden spoon until they are mixed in well with the spices, and until you achieve a consistent brown texture. The blend of spices is what will give the lovely brown colour. Little by little, add in 150 grams of freshly chopped okra into the saucepan. When you add the okra, ensure you fold it in until it is completely covered by the mixture. Continue adding in the rest of the okra this way, until they are all mixed in well. Depending on whether you choose to add the content of 1 tin potatoes or 3 fresh, large potatoes, the method will vary. See below for the Fresh Potato Method and the Tin Potato Method.

Potatoes are commonly known as a staple food in most family tables. We use potatoes for our food, salads and sometimes in our science projects. But did you know that the all around wonderful thing known as the potato has many other uses too. Remove the potatoes skin and cut them into small pieces. Put them in water for about 5 to 10 minutes. They will become softer and easier to cook. Make sure your chicken meat pieces are not too large. If they are, chop them into smaller pieces. It is easier to eat and also cooks faster. Start by heating up just a little of vegetable oil in a wok. Put the curry paste into the wok and stir fry it for a short while. Put the curry leaves into the wok and continue to cook it. Add your potato and chicken into the gravy. Let it boil and cook for around 10 to 15 minutes. Flip the chicken and potatoes so that it is evenly cook. Sample the gravy again and adjust the taste until the curry is to your liking. Cook the curry until the potatoes are soft to your liking. Now add the coconut milk into the curry chicken dish and stir it. Let it boil and sample the gravy and adjust the taste accordingly. Your curry chicken is now ready to be served.