Chicken and Potato Curry Recipe

A Great Chicken Curry Recipe!

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.

Serves: 4
Prep Time: 15 mins
Cooking Time: 45 mins
Total Time: 60 mins

Ingredients for Chicken and Potato CurryChicken and Potato Curry

2 tablespoons olive oil
1 onion, chopped
2-4 white potatoes, peeled and cut into 1-inch pieces
2 tablespoons 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

Instructions

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 olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the grated ginger and garlic and continue cooking for another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 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.

5 Comments

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  2. I tried to make this the other day, and even though we all really liked it. I had to guess at a few things and I changed a few. In the ingredients list, you mention ginger and fresh tomatoes, but in the instructions you don’t mention them at all, so I added them when I thought they should go in. As well,I altered the boiling chicken in only water, I used half water and half soffritto passata, added a few cardamom pods, cumin seeds and a couple of bay leaves. So, I’m not sure what the original tastes, but with the changes it was absolutely delicious.

    • Hi Jaye
      Glad you enjoyed the recipe. Yes maybe I forgot to mention when the ginger and tomatoes go, so I will amend it. It is always good to experiment and make changes. Keep sharing my website and trying my recipes. I always appreciate constructive feedback, so thank you.

  3. Like you I have made changes to the original recipe. Instead of boiling the chicken in water, I use Soffritto passata with some cumin seeds and cardamon pods. The rest of the recipe is the same. However, the list of ingredients lists ginger and fresh tomatoes but in the instructions it doesn’t mention them. So I add the ginger with tje onion amd garlic and after about 5 minutes I add the feesh tomatoes. It works for me as this is one of my favourite currys.

    • Correct Jaye, add the ginger with the onions. The tomatoes as you did and cook until soft and pulpy, about 5mins then add the seasoning.

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