In a vessel, add 1 tbspn ghee, slit chillies and 5-6 curry leaves and place the vessel on medium flame
Once the ghee melts, add the masala to it
Keep stirring for about 5 minutes
Then add 1 cup water into the mixer grinder in which the masala was ground and give it a quick shake and add that same water into the vesselRemember, we Goans dont waste any precious masala!! Haha Ok, now add the Maggie cube and coconut milk and stir it well
Cover the vessel with a lid and let the gravy boil for at least 10 minutes on medium low flame so that the masala gets cooked well and doesn't leave behind any raw or bitter taste of the ingredients
After about 10 minutes, add the chicken, potatoes and the remaining curry leaves to the curry
Stir it well
Cover the vesssl
Let it cook
After about 15 minutes, open and check if anything like salt or tamarind pulp is required. If required, add it at this stage
Let the curry boil until the potatoes and chicken are cooked completely
Once the potatoes and chicken are cooked, tadaaaaa... Your Persis Chicken Curry is ready
Enjoy this Chicken curry with Pulao or Kadak PaoAt our place, we enjoy this curry with plain white rice along with some crunchy papads and Lime pickle... Oooohhh soooo Yummm!!!