How to Make Homemade Marsala Chicken Curry with Potatoes
Hello everybody, it's Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Easiest Way to Prepare Homemade Marsala Chicken Curry with Potatoes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Marsala Chicken Curry with Potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marsala Chicken Curry with Potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Marsala Chicken Curry with Potatoes using 13 ingredients and 12 steps. Here is how you cook that.
Delicious Indian style cooked Chicken Curry with potatoes.
Ingredients and spices that need to be Take to make Marsala Chicken Curry with Potatoes:
- Whole chicken
- Salt
- Marsala powder
- Turmeric powder
- Chilli powder
- Garlic
- Onions
- Potatoes
- Groundnut oil
- Fish sauce
- Vegetarian Mushroom Seasoning
- Dahl Flour
- Water
Instructions to make Marsala Chicken Curry with Potatoes
- 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.
- Pound some onions and garlic into a mashed form
- Add 3 full spoons of Chilli powder and pound into a paste.
- 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.
- Add Groundnut oil and heat it up. Add the paste. And 2 spoons of marsala powder. Mix them up with the spatula.
- 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.
- 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.
- 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.
- Mix Dahl Flour with water and pour it in to make the curry more pasty
- Add 1 and a half spoon of vegetarian mushroom seasoning if it’s too salty.
- 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.
- Now you have a delicious dish of Chicken Curry with Potatoes.
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