Easiest Way to Make Chicken Potato Curry Kerala Style

Indian Curry Potato Fries

Heat oil and pop in cumin seeds, crushed ginger garlic, chopped green chilli, curry leaves and fry for a minute until raw smell leaves.

Recipe Summary Indian Curry Potato Fries

Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.

Ingredients | Chicken Potato Curry Kerala Style

1 cup vegetable oil for frying, or as needed

2 cloves garlic, pressed

1 teaspoon cumin seeds

½ teaspoon salt

¼ teaspoon ground turmeric

¼ teaspoon ground black pepper

5 russet potatoes, peeled and cubed

2 tablespoons chopped fresh cilantro

1 teaspoon mild curry paste (such as Patak's®)

Directions

Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.

Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Chicken Potato Curry Kerala Style

prep: 10 mins cook: 20 mins total: 30 mins Servings: 5 Yield: 5 servings

TAG : Indian Curry Potato Fries

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