Ingredients for the potato curry
1. Boiled chicken drumsticks – 2 (halved and marinated with salt and chicken seasoning powder) (Optional)
2. Potatoes – 7 (cut into small cubes)
3. Onion – 1 (thinly sliced)
4. Garlic – 4 cloves (thinly sliced)
5. Kalaway leaves (curry leaves) – 2 leaves
6. Cinnamon sticks – 2
7. Chili powder – 1/2 tablespoon
8. Turmeric powder – 1/3 teaspoon
9. Mustard seeds (2 teaspoons)
10. Cumin (1 teaspoon)
11. Salt, chicken seasoning powder
How to cook the potato curry
1. Add oil to the pot. Fry the garlic and onion until golden brown.
2. Then add the chili powder and turmeric powder and stir. After that, add the chicken into the pot and mix well.
3. Next, add the potatoes, mustard seeds, cumin, kalaway leaves, and cinnamon sticks.
4. For flavor, add salt (3 teaspoons) and chicken seasoning powder (2 teaspoons).
Ingredients for poori and chapati
1. Wheat flour – 150 grams
2. Salt – 1 teaspoon
3. Water
How to make poori and chapati
1. Mix the wheat flour, salt, and water together evenly. If the dough is too soft, add more flour.
2. Then, add a little oil to the kneaded dough and form small balls about 1 inch in size.
3. Next, roll the small dough balls out flat with a rolling pin. If the dough sticks to the rolling pin, sprinkle some flour on the rolled-out dough.
4. Add a little oil to the pot and fry the flattened dough pieces. The chapatis are ready to eat.
Note: If you fry the flattened dough with plenty of oil, you will get poori instead.
5. Now you can enjoy this uniquely delicious, Indian-aromatic potato poori and chapati.
Credit: Cho Wut Yee (Wutyee Food House)
