Marsala Chicken Curry with Potatoes. Stir in Marsala wine and chicken stock and bring to a boil. Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic Served with mashed potatoes and steamed broccoli.

Cooking creamy chicken Marsala at home relies on two classic cooking techniques: pounding the chicken into thin pieces for quick pan-frying, and making a pan sauce from the cooked mushrooms with the Marsala wine. Partnered together and paired with the right ingredients, creamy chicken Marsala. Chicken marsala (Italian: Scaloppine di pollo al Marsala) is an Italian dish of chicken escalopes in a Marsala wine sauce. You can Cook Marsala Chicken Curry with Potatoes using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Marsala Chicken Curry with Potatoes

Lets Go Prepare of Whole chicken.
What You needis of Salt.
What You needis of Marsala powder.
Lets Go Prepare of Turmeric powder.
It's of Chilli powder.
It's of Garlic.
Lets Go Prepare of Onions.
It's of Potatoes.
Lets Go Prepare of Groundnut oil.
Lets Go Prepare of Fish sauce.
It's of Vegetarian Mushroom Seasoning.
Lets Go Prepare of Dahl Flour.
What You needis of Water.

It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. Served over a tangle of linguine or with side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. Curry chicken with potatoes is the most common chicken curry recipe in Malaysia.

Marsala Chicken Curry with Potatoes instructions

Marinate 1 whole chicken with 2 spoons of salt, half spoon of turmeric powder and full spoon of Marsala powder. Massage the chicken with the seasoning..
Pound some onions and garlic into a mashed form.
Add 3 full spoons of Chilli powder and pound into a paste..
Peel and cut 6-7 potatoes into small pieces depending on the proportion you’re making. Add 1 half spoon of salt and mix the potatoes well..
Add Groundnut oil and heat it up. Add the paste. And 2 spoons of marsala powder. Mix them up with the spatula..
Add in the marinated chicken. Mix it well and then cover the wok. Wait until water spills out of the chicken. Mix it with the spatula again and ensure the paste doesn’t stick to the wok..
Add some water to prevent the chicken and paste from sticking to the wok. Leave the cover on, and only remove it from time to time to stir it up using the spatula. Add some fish sauce and mix them well..
After about 5 minutes, add in the potatoes and mix them up. Close the cover and only remove it to add some water and stir the curry from time to time for 2 minutes..
Mix Dahl Flour with water and pour it in to make the curry more pasty.
Add 1 and a half spoon of vegetarian mushroom seasoning if it’s too salty..
This is the amount of water that you should add in overall. Cover the wok and then wait for approximately 13 minutes for the potatoes to become soft. You can use the spatula to press against the potatoes to test the softness of the potatoes..
Now you have a delicious dish of Chicken Curry with Potatoes..

Everywhere you go where curries are served, you will find this type of chicken curry. For the Nyonya in Penang, chicken curry is especially popular and often served with nasi kunyit which is Malaysian coconut milk. A hearty Indian spiced chicken stew, with potatoes in a spicy tomato and cream sauce. Perfect served with yogurt and naan bread. Indian Spiced Stew with Chicken and Potatoes in a Creamy Tomato Sauce - hearty and warming for this chilly weather!