Zero Oil Chicken Curry with Potatoes

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Zero Oil Chicken Curry with Potatoes

This zero oil chicken curry with potatoes is spicy, fragrant, light, and comforting. Made without any oil, it’s super healthy, but still rich and delicious in every bite.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: servings

Author: Richa

Ingredients

500 grams bone-in chicken curry-cut
2 teaspoons ginger garlic paste
¾ teaspoon salt divided
1 onion thinly sliced (approx.¾ cup)
1 tomato quartered, 100 gms
2 potatoes quartered, 170 gms
4 green chillies whole
2 red chillies whole
1 lemon grass root smashed
2 tablespoons finely chopped coriander leaves
1 cup hot water

Instructions

Add chicken, ginger garlic paste and ½ teaspoon of salt to a pan, mix well and set aside to marinate for 15 minutes.
500 grams bone-in chicken, 2 teaspoons ginger garlic paste, ¾ teaspoon salt
Heat the pan with marinated chicken. Add onions, tomatoes, potatoes, green chillies, red chillies, lemon grass root, coriander leaves, hot water, mix well and cook covered for 15-20 minutes till the veggies and chicken are cooked well.
1 onion, 1 tomato, 2 potatoes, 4 green chillies, 2 red chillies, 1 lemon grass root, 2 tablespoons finely chopped coriander leaves, 1 cup hot water
Using a tong or a spatula, take out the cooked tomatoes, potatoes, green chillies, red chillies and transfer to a plate. While it is still warm, mash them roughly with your hands. Refer note 2 & 3.
Add the mashed paste back to the pan, mix well, and boil for 3-4 minutes till the gravy thickens and serve.

Video

Notes

Chicken with bone is best suited in the recipe as the bones add more flavour to the dish.
You may mash all the green chillies & red chillies or 1 each based on your preference of spice level.
If the tomatoes & potatoes are mashed while they are still warm, they mash well easily.

Nutrition