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Marsala Chicken Curry with Potatoes. Massage the chicken with the seasoning. Pound some … Instructions Season chicken with garam masala and paprika. Heat oil in a large deep skillet over medium-high heat.

You can have Marsala Chicken Curry with Potatoes using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Marsala Chicken Curry with Potatoes

1. You need of Whole chicken.
2. Prepare of Salt.
3. You need of Marsala powder.
4. You need of Turmeric powder.
5. It’s of Chilli powder.
6. You need of Garlic.
7. You need of Onions.
8. It’s of Potatoes.
9. You need of Groundnut oil.
10. Prepare of Fish sauce.
11. You need of Vegetarian Mushroom Seasoning.
12. You need of Dahl Flour.
13. You need of Water.

Remove from heat, add Curry powder, cumin, and coriander. Place chicken into a large saucepan and cover with water; bring to a boil. Fresh ginger and garlic, sautéed in ghee with sweet onions, form the curry's base while turmeric and garam masala give it a punch of deep, sweet spice. And there's just the faintest hint of cayenne pepper for a little heat.

Marsala Chicken Curry with Potatoes step by step

1. Marinate 1 whole chicken with 2 spoons of salt, half spoon of turmeric powder and full spoon of Marsala powder. Massage the chicken with the seasoning..

2. Pound some onions and garlic into a mashed form.

3. Add 3 full spoons of Chilli powder and pound into a paste..

4. Peel and cut 6-7 potatoes into small pieces depending on the proportion you’re making. Add 1 half spoon of salt and mix the potatoes well..

5. Add Groundnut oil and heat it up. Add the paste. And 2 spoons of marsala powder. Mix them up with the spatula..

6. Add in the marinated chicken. Mix it well and then cover the wok. Wait until water spills out of the chicken. Mix it with the spatula again and ensure the paste doesn’t stick to the wok..

7. Add some water to prevent the chicken and paste from sticking to the wok. Leave the cover on, and only remove it from time to time to stir it up using the spatula. Add some fish sauce and mix them well..

8. After about 5 minutes, add in the potatoes and mix them up. Close the cover and only remove it to add some water and stir the curry from time to time for 2 minutes..

9. Mix Dahl Flour with water and pour it in to make the curry more pasty.

10. Add 1 and a half spoon of vegetarian mushroom seasoning if it’s too salty..

11. This is the amount of water that you should add in overall. Cover the wok and then wait for approximately 13 minutes for the potatoes to become soft. You can use the spatula to press against the potatoes to test the softness of the potatoes..

1. Now you have a delicious dish of Chicken Curry with Potatoes..

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Heat oil in a large deep skillet, over medium heat. Tuck the lemon quarters inside the chicken and season.