Chicken curry with Potatoes

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Chicken curry

Indianculinarycenternyc

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I make chicken curry often and there are many many ways to make it. It depends on my mood and what I have around. This is a simple version where I tried something new – I will tell you about it.

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First thing I did was use lamb fat that I had in the freezer from a time I had made a leg of lamb.

Always skim and save the fat for using in dishes at a later date.

The lamb fat provided a depth of flavor to the chicken.

I added cumin seeds and green chilies to the fat.
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Cook them for a couple of minutes and then add sliced onions.
Add salt and brown the onions for about 10 minutes.

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While the onions are browning, I prep the other ingredients. Mince fresh ginger, peel garlic and dice tomatoes.

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Next, I place the skinless chicken drumsticks in the pan…

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