This video provides a recipe for Italian Chicken and Potatoes (also known as Pollo alla Contadina or “Farmer’s Style Chicken”), a simple, one-pan family meal. Ingredients
Chicken: Chicken legs (drumsticks) or thighs (or a mix) [00:33].
Vegetables: Carrots, celery, and onion (roughly chopped) [01:12].
Potatoes: Yukon Gold potatoes (peeled and cubed) [03:00].
Aromatics & Flavorings: * Olive oil [00:33].
A “knob” of butter [01:19].
Tomato paste [01:42].
Frozen or fresh peas (about 1 cup) [03:25].
Fresh basil (a generous amount) [04:29].
Seasoning: Salt and pepper [02:09].
Liquid: 1 cup of water (more if needed) [02:22].
Cooking Instructions
Brown the Chicken: Heat olive oil in a large pan over medium heat. Sauté the chicken legs/thighs until they pick up some nice color on all sides [00:33].
Sauté Vegetables: Add the chopped carrots, celery, and onion to the pan with the chicken. Add a knob of butter and cook for a few minutes until the vegetables soften [01:12].
Add Tomato Paste: Stir in the tomato paste and cook for a few more minutes to build depth of flavor. Season with salt and pepper [01:42].
First Simmer: Pour in 1 cup of water, cover the pan, and cook on low heat for 30 minutes [02:22].
Add Potatoes and Peas: After 30 minutes, nestle the cubed potatoes into the pan. Add the frozen peas. If the pan looks dry, add a little more water [03:00].
Second Simmer: Cover and cook for another 30 minutes until the potatoes are tender and fully cooked [03:49].
Final Seasoning: Test a potato for doneness and taste for salt. Add more salt if needed [03:54].
Finish with Basil: Stir in a generous amount of fresh basil. Be careful while mixing so you don’t mash the tender potatoes [04:29].
Serve: Serve the chicken and potatoes together (ideally with a loaf of bread to soak up any remaining flavors) [05:46]. Tip: Using chicken legs or thighs is recommended because they remain tender and flavorful even with long cooking times [05:13].
This video from Curries With Bumbi provides a recipe for an All-Purpose Base Gravy Masala that can be used to make various vegan, vegetarian, or meat-based curries quickly. All-Purpose Base Gravy Recipe Ingredients
Spice Blend: Turmeric powder, cumin powder, Kashmiri chili powder, garam masala, and coriander powder mixed with 1/3 cup water [00:27].
Whole Spices: Dry bay leaves, cinnamon stick, green cardamoms, and cumin seeds [01:11].
Base: Crushed tomatoes and cashew nut paste (soaked cashews blended with water) [02:22], [02:44].
Other: Oil (a generous amount for preservation) and salt [00:52]. Cooking Instructions
Prepare Spice Paste: Mix the ground spices with water to prevent them from burning when they hit the hot oil [00:39].
Temper Spices: Heat oil over medium heat. Add the whole spices (bay leaves, cinnamon, cardamom, cumin seeds) and let them splutter [01:11].
Sauté Onions: Add chopped onions and a pinch of salt. Sauté on medium heat until they turn slightly brown [01:19].
Add Spices & Aromatics: Stir in the prepared spice paste and cook for 2–3 minutes. Add grated ginger, garlic, and optional green chilies. Fry until the oil separates and floats on top [01:43].
Cook Tomatoes: Add crushed tomatoes and salt. Cook until the tomatoes are well-fried and the oil leaves the sides of the pan [02:22].
Finish with Cashew Paste: Pour in the cashew nut paste (this adds thickness). Remove the bay leaves and cinnamon stick. Stir on low heat until the oil oozes out again [02:50].
Storage: Store in an airtight container in the fridge for 1 week or freeze for up to 6 months [03:29]. Example Dishes Using the Base Gravy
Chickpea Masala (Chana Masala)
Sauté cumin seeds and onions. Add a can of cooked chickpeas [03:54].
Add a ladle of the Base Gravy, water, turmeric, salt, and Chole Masala (or cumin/coriander powder) [04:13].
Simmer for 10–15 minutes. Finish with Tamarind chutney and coriander leaves [04:47].
Tofu & Mixed Vegetable Curry
Add a ladle of Base Gravy to a pan with chopped bell peppers, frozen veggies, and a tablespoon of tomato paste [05:37].
This recipe is designed specifically for already cooked chicken thighs (such as roasted or pressure-cooked). The chicken is added near the end to prevent it from becoming dry or rubbery.
Ingredients (Serves 4)
500–700 g pre-cooked chicken thighs (boneless or bone-in), cut into large pieces
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½–1 teaspoon chili powder (optional)
1 tablespoon tomato paste
400 g canned diced tomatoes
200 ml coconut milk
120 ml chicken broth (or water)
2 tablespoons oil (vegetable or olive oil)
Salt to taste
Fresh cilantro, chopped (optional garnish)
Juice of ½ lime (optional)
Method
Sauté aromatics Heat oil in a large pan over medium heat. Add onion and cook 5–7 minutes until soft and lightly golden.
Add garlic and ginger Cook for 30–45 seconds until fragrant.
Bloom the spices Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook for about 1 minute to release flavor.
Build the sauce Add tomato paste and stir for 1 minute. Pour in diced tomatoes and broth. Simmer uncovered for 10–12 minutes until slightly thickened.
Add coconut milk Stir in coconut milk and simmer gently for 5 minutes.
Add the pre-cooked chicken Add the chicken pieces and simmer gently for 5–8 minutes — just long enough to heat through. Avoid prolonged boiling, as the chicken is already cooked.
Finish Season with salt and lime juice if desired. Garnish with fresh cilantro.
Serving Suggestions
Basmati rice
Naan or flatbread
Steamed green beans or spinach stirred into the sauce in the final few minutes
Optional Variations
Add diced potatoes at Step 4 (simmer 15–20 minutes before adding chicken).
Stir in a handful of frozen peas in the last 3 minutes.
Replace coconut milk with Greek yogurt (stir in off heat to prevent curdling).
With added chickpeas:
A can of chickpeas would work very well in this curry. They add texture, fibre, and make the dish more substantial without altering the flavour profile significantly.
How to Add Chickpeas
Quantity:
1 standard can (about 400 g / 14 oz) chickpeas
Drain and rinse thoroughly
Best Stage to Add Them
Add the chickpeas in Step 4 — when you add the diced tomatoes and broth.
Why at this stage?
Chickpeas benefit from simmering in the sauce to absorb flavour.
They are already cooked, but 10–15 minutes of gentle simmering improves taste and texture.
Adding them later (with the chicken) would not allow enough time for flavour integration.
Adjustments
If the curry becomes too thick after adding chickpeas, add 2–4 tablespoons of water or broth.
Taste for salt at the end, as canned chickpeas can slightly dilute seasoning.
If you prefer a softer texture, you may lightly mash a few chickpeas into the sauce before adding the chicken — this will naturally thicken the curry.
Revised recipe
Below is a clean, ready-to-paste version of the curry incorporating chickpeas and aquafaba.
Creamy Chicken & Chickpea Curry
(Using Pre-Cooked Chicken Thighs + Aquafaba)
Serves 4
Ingredients
500–700 g pre-cooked boneless chicken thighs, cut into large pieces
1 can (400 g / 14 oz) chickpeas, drained
Reserve 60 ml (¼ cup) of the liquid (aquafaba)
60 ml (¼ cup) chicken broth
1 medium onion, finely chopped
2½ cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1¼ teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½–1 teaspoon chili powder (optional)
1 tablespoon tomato paste
400 g canned diced tomatoes
200 ml coconut milk
2 tablespoons oil
Salt to taste
½ teaspoon garam masala (added at the end)
Juice of ½ lime (to finish)
Fresh cilantro for garnish (optional)
Method
1. Sauté the base
Heat oil in a large pan over medium heat.
Add onion and cook 5–7 minutes until soft and lightly golden.
2. Add aromatics
Stir in garlic and ginger. Cook 30–45 seconds until fragrant.
3. Bloom spices
Add curry powder, cumin, coriander, turmeric, and chili powder.
A simple, flavorful curry made with canned chickpeas and pantry spices. This version is mildly spiced and creamy, suitable for serving with rice or flatbread.
1 cup fresh peeled garlic coves 1 cup skinned fresh ginger 1/2 green pepper (capsicum) 1 handful fresh coriander stalks or leaf 4 green chilli 1 cup vegetable oil 1 cup water
400g red split lentils/masoor daal 1.5l boiling water 2-3 tbsp blended tomato 1/4 tsp garam masala 2 hpd tsp ground coriander 1 tsp salt or to taste 2 tsp my red chilli mix 10-15 stems of coriander
For the Tadka:
1 small onion diced 4 cloves grated garlic 1 thumb sliced ginger Sliced red or green chillies 1 tsp cumin seeds 75g Butter for cooking
