Posts Tagged ‘fingerling’

Recipe Yields: 6-7 servings
Chicken Curry with Fingerling Potatoes
This time I had made this chicken curry with  chicken drumsticks/leg pieces and Fingerling potatoes. Fingerling potatoes are smaller than regular potatoes and they are finger like shaped. I like this cute looking pototes and it also tastes good in any curry. I do not remove the skin of potatoes coz as in the skin is very thin and tender. It really compliments the flavor of chicken when used in this curry. You can use any small potatoes but do not peel the skin, believe me it taste wonderful with the skin, really unique.  So, here goes the recipe for the same.

Chicken Curry with Fingerling Potatoes

Chicken Curry with Fingerling Potatoes


  • 10-12 Chicken drumsticks/ leg pieces, skinless
  • 6-7 fingerling potates, slit vertically, just in two pieces
  • 5 large onions, thinly sliced
  • 5 garlic cloves, crushed
  • 1 1/2 teaspoon grated ginger
  • 1 cup crushed tomatoes
  • 1 small plum tomato, large cubed
  • 3 small dried bay leaves
  • 2 cinnamon sticks
  • 1  teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 1  teaspoon garam masala powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon red chilli flakes
  • 1 green chilli, chopped
  • salt to taste
  • 3 tablespoon oil

For marinating:

  • 1 teaspoon turmeric powder
  • 1/2 red chilli powder
  • 1 1/2 teaspoon salt


  • Remove the skin of chicken drumsticks/leg pieces. Marinate them with the ingredients mentioned under marination.
  • Heat oil in a large dutch oven, add garlic, ginger, red chilli flakes, onions , cinnamon sticks and bay leaves. Cook until onions are reduced in quantity and slightly golden brown.
  • Add cubed tomatoes, crushed tomatoes, fingerling potatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cover the lid. Cook until oil seperates from the masala.
  • Add chicken leg pieces and cook uncover for 5-10 minutes on medium high heat. Stir in between so that it do not stick to the bottom.
  • Add water to make some gravy and cover the lid and cook until the chicken is no longer pink near the bone, about 30 minutes.
  • Serve hot with basmati rice and enjoy.

Chicken Curry with Fingerling Potatoes

Chicken Curry with Fingerling Potatoes

Thanks everyone for visiting my blog and for all your lovely comments out here.

Happy care!