This is a mild, aromatic tomato-based chicken and potato curry. It is mixed with rice to form the bottom layer of the biryani. This curry is also delicious on its own with fragrant samba rice.
Boil the whole potatoes in a large saucepan until tender, then drain. When cool, peel and cut into 3-4 cm (1¼-1½ inch) pieces.
Place the chicken on a chopping board. Using a large knife or poultry scissors, joint the chicken into 8 pieces. Then, using a cleaver or large, heavy kitchen knife, cut the chicken through the bone into 4–5 cm (11/2–2 inch) pieces. Place the ch