Chicken and Potato Curry
This Chicken and Potato Curry Recipe was born out of what I had left in the cupboards and fridge. I had the spices and just some chicken and some potatoes and Voila! It was like Ready, Steady, Cook!
On the night it was lovely but over time I have refined the recipe to make it better and I think this recipe is up there with the best of them. After doing some research on this recipe, I found out that it is quite similar to a Bengali Indian Curry which was quite nice to see. Maybe I had a subconsciously seen this somewhere and recreated it. Who knows but it well worth trying and very easy to make.
Prep Time: 15 mins
Cooking Time: 45 mins
Total Time: 60 mins
Ingredients for Chicken and Potato Curry
2 tablespoons olive oil
1 onion, chopped
2-4 white potatoes, peeled and cut into 1-inch pieces
2 tablespoon fresh ginger, grated
4 chicken breasts, diced
1 tablespoon madras curry powder
1 tablespoon garam masala
4 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon cumin
Optional 1 teaspoon cayenne pepper (if you like a bit more spice)
4 fresh tomatoes, diced
1/2 teaspoon ground black pepper
Salt to taste
Place the diced chicken into a large saucepan and then cover with water; bring to a boil.
Reduce the heat to medium and simmer until chicken is no longer pink in the centre which should take about 20mins, skimming the white foam off and discarding.
Meanwhile, heat the oil in a large skillet over medium heat; cook and stir the onion and the garlic until onion is tender which will be about 5 minutes.
Stir the madras curry powder, garam masala, turmeric, cumin, cayenne pepper, black pepper, and salt into onion mixture; continue to cook and stir for 5 minutes until the fragrances start to awaken and then transfer this mixture to the chicken and broth.
Stir potatoes into chicken mixture and then simmer until the potatoes are tender which should be about 20 minutes more.