Chicken Curry with Peas & Potato


  • 3 tablespoons vegetable oil
  • 2 whole cinnamon sticks
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf
  • 2 cloves
  • 1 teaspoon whole cumin seeds
  • 1 large onion, finely chopped
  • 1 sprig curry leaves (optional)
  • 3 tablespoons No. 8 Indrani's masala
  • 1 teaspoon garlic paste
  • 1/2 teaspoon ginger paste
  • 1 medium tomato, grated/puréed
  • 1 kg chicken on the bone, cut into pieces
  • 2 potatoes
  • 1/2 cup frozen peas
  • Coriander (for garnishing)
  • Boiled water (optional)
  • Salt to taste


  1. Heat the vegetable oil in a heavy-bottomed pan over low heat.

  2. Add the cinnamon sticks, fennel seeds, bay leaf, cloves, and cumin seeds to the pan. Fry them for about a minute.

  3. Increase the heat to medium and add the finely chopped onions. Fry the onions until they are lightly browned.

  4. Add the ginger and garlic paste, and curry leaves (if using) to the pan. Turn down the heat to low and fry for a minute.

  5. Add the No. 8 Indrani's masala to the pan and fry for another minute.

  6. Add the grated/puréed tomato to the pan and cook for a few minutes until it is well combined with the spices.

  7. Add the chicken pieces to the pan and cook for about 15 minutes, stirring occasionally.

  8. Meanwhile, peel and cut the potatoes into chunks.

  9. After 15 minutes, add the potato chunks, frozen peas, and salt to the pan. Mix well.

  10. If desired, add some boiled water to the pan to adjust the consistency of the curry.

  11. Close the lid of the pot and cook for an additional 10 minutes, or until the potatoes are cooked through.

  12. Once the curry is ready, garnish it with fresh coriander.

  13. Serve the with rice or roti.