Spicy Radish Chicken Curry

      Now, this is one of my most favorites! Chicken is almost favorite amongst the non-vegetarians but when it comes to curry then only reminds me of mom made chicken curry. This finger licking mom’s recipe cooked with veggies and spices drives me home, no matter whatever restaurants I come across. Spicy Radish Chicken Curry can be replaced with any other vegetables you like to, the taste will be great! The aroma of this spicy curry retains when you sauté the ingredients step by step and cover the lid after every stir. Here I am sharing the recipe with details.

         Ingredients: 

• Chicken: 2 kg
• Potato: 1 kg (cut into 4pcs each)
• Radish: 6 – 7 no. (cut into 4pcs each)
• Onion: 4 no. (2 chopped & 2 paste)
• Garlic: 20 pods (paste)
• Ginger: 2 inches (paste)
• Tomato: 5 (paste)
• Turmeric: 2 ½  tbsp
• Meat masala: 2 ½ tsp
• Mustard oil: 6 tbs  
• Refined oil: 2 tbsp
• Kashmiri chili powder: ½  tsp
• Black pepper powder: ½  tsp
• Clove: ½  tsp powdered
• Cardamom: ½  tsp crushed
• Cinnamon: ½ tsp powder
• Salt to taste
• Warm water as required for  the curry

         Methods:

• Boil the potatoes adding salt and a pinch of turmeric.
• Make a mixture of ginger- garlic paste, turmeric, meat masala, Kashmiri chili, black pepper, clove, cinnamon, cardamom and salt to taste.
• Add a cup of water and mix well.
• Now heat a pan and add mustard oil. Then add refined oil.
• Add the chopped onion and stir till golden.
• Pour the chicken pieces and sauté for 5 minutes in low flame.
• Add the masala mixture, stir and cover the pan.
• Add a cup of water and onion paste into it. Stir and cover.
• After 6- 7 minutes open the lid and add radish to it. Stir and cover.
• After 5 minutes, add the tomato paste and cook.
• Then add the boiled potatoes along with its stock.
•  Now cook in low flame till the chicken is tender.
• Add water as required for the curry.
• Garnish with coriander and serve with rice or paranthas.