A splendid indian recipe: batata murghi

Main Dish
2 servings
25 min
20 min
Very Easy


Number of serving: 2
2 baking potatoes

3 tablespoons peanut oil

2 tablespoons minced garlic

1/3/ cup dried shredded coconut

1 tablespoon coriander seeds

1 or 2 fresh chilies

½ cup of water

1 lb boneless

1 teaspoon cornstarch

1 ½ cups diced tomatoes

1 teaspoon salt

1 teaspoon Garam Masala

¼ teaspoon powdered turmeric

3 tablespoons fresh coriander leaves


  • Peel and cut the potatoes into 8 wedges each. Cover them, bring to a boil and simmer until just tender. Then drain.
  • Heat 1 tablespoon of oil in a big skillet or wok over a medium flame. Stir fry the garlic until it is just barely golden. Add the coriander seed, coconut and chilies. Cook 1 minute, stirring all the while, until the coconut is golden.
  • Place this coconut mixture in an electric blender with a ½ cup of water and whirl on medium until it's smooth. Put aside for now. Wipe skillet.
  • Heat the remaining oil in the skillet on medium. Make sure the chicken is dry. Cut it into strips the size of your small finger and toss with a little cornstarch to keep it tender. Cook it in the oil about 3 minutes, stirring now and again, until it is golden.
  • Add the coconut mixture and all other ingredients except the coriander leaves to the chicken. Lower the flame and simmer uncovered about 10 minutes. Stirring often until done.
  • Garnish with chopped coriander when serving.


Rate this recipe:
Generate another secure code = 

Related recipes