A delicious Indian Chicken Curry with Potato and spices which will make everyone swoon! Onion and aromatics are sautรฉed with spices, tomatoes, chicken, potatoes and yoghurt. To finish off, a touch of cream is added for richness and coriander and garam masala for colour and flavour to take it up a notch!
Potatoes hold a special place in Indian cuisine, frequently finding their way into chicken curries, much like this delightful recipe. Their presence adds a hearty touch, soaking up and enhancing the flavours of the savoury sauce. Personally, I find it hard to choose between the chicken and the potatoesโthe combination is simply irresistible!
My daughter Abby, an avid fan of chicken curry, particularly loves the addition of potatoes. During her childhood, she would often request potatoes in every curry I prepared. While this isn’t always feasible for every curry style, it works wonders in an Indian-style curry like this one. To cater to her preferences, I frequently made this curry or a similar variation for her. Additionally, she enjoyed the inclusion of large carrot chunks, so don’t hesitate to add them for an extra burst of flavour. Delicious!
The spices required for this curry are readily available at your local supermarket. I opted for Clive Of India brand curry powder, but Keen’s is a suitable alternative. While I typically create my spice mixes from scratch, a store-bought curry powder serves as a convenient and versatile option for this recipe. For an added flavour boost, a few additional pantry spices are incorporated, elevating this curry to a new level of deliciousness!
Ingredients required
This curry recipe is designed for convenience, with the majority of the required ingredients likely already in your kitchen. With just a few fresh ingredients to pick up, you can have this delicious curry simmering away in no time, making it a quick and accessible option for a flavourful meal.
How to make
This curry is easy to make. With a few spices and some fresh ingredients, it comes together quickly. You then allowed to simmer away until the potatoes are fork tender and the sauce is rich, thick and creamy!
- Saute the onion and aromatics – heat oil in a large deep frying pan or a Dutch oven style pot. Add cumin seeds, onion tomato, ginger garlic and half the salt. Cook, stirring often, for 10 minutes or until lightly golden, soft and sweet.
- Add spices & tomatoes – Add the spices and allow them to cook, stirring for 1 minute. This helps remove the rawness from them. Then pour in the tomatoes. Cook, stirring regularly for a further 8-10 minutes or until tomatoes turn pulpy.
- Add the chicken, potatoes and yoghurt – add the chicken breast, potatoes and yoghurt. Stir to combine in the sauce then pour in the water. Bring to the boil, then reduce heat to low, cover with a lid and cook for 30 minutes, stirring occasionally. Remove lid and cook for a further 10 minutes or until potatoes are fork tender and sauce has reduced. Adding more water if necessary.
- Add cream – Add the cream, garam masala and coriander. Stir to combine and cook for 1 minute. Taste and adjust seasoning if required.
- Serve – Serve the curry with steamed basmati rice and naan bread. Garnish with coriander and a dollop of yogurt if desired.
Serving suggestions
Here are some serving suggestions that can complement your Indian Chicken Curry:
- Steamed Basmati Rice: Serve the curry over fluffy basmati rice or try my Indian Yellow Rice.
- Naan or Roti: Enjoy the curry with warm naan bread or roti. The bread can be used to scoop up the curry and mop up the juices.
- Quinoa or Couscous: For a healthier option, consider serving the curry with quinoa or couscous.
- Fresh Herbs: Garnish the curry with chopped fresh coriander or mint for a burst of freshness.
- Sliced Lemon or Lime: Provide wedges of lemon or lime on the side.
- Yogurt Raita: Serve a cooling yogurt raita on the side.
- Chutney: Offer a side of mango chutney or a tangy tamarind chutney for an extra layer of flavour.
- Pickles: Indian pickles, like mango or lime pickle, can provide a delightful tangy and spicy contrast.
FAQ’s
You sure can! Curries actually get better the next day or the day after that so this is the perfect curry to make ahead of time or for having leftovers. The flavour intensifies and all those spices meld together. Once cooked, allow to cool (as quickly as possible) then store in an airtight container in the fridge. To reheat, heat gently on the stove over a low heat until piping hot or reheat in the microwave on MEDIUM (50%) power until piping hot, stirring every so often.
Yes you can, but I don’t recommend it for this curry. Potatoes don’t freeze so well. When frozen the consistency of the potato changes and becomes soft and grainy. If you don’t mind that, then go right ahead and freeze it!
It’s really depends on your personal preference. You can use an all rounder potato like a desiree, Sebago, Maris Piper or King Edward or use a more waxy style potato such as red rascal or kipfler. I used dirty Sebagoes which I peeled. I like how they absorb a lot of flavour and they have a fluffy texture. If your using a ‘clean’ skin potato, you don’t need to peel them. A waxy style potato will hold its shape better though.
Yes, most definitely. Carrots are a wonderful addition to this curry. Chop up roughly the same size as the potatoes and add at the same time. If adding other vegetables just be mindful of the firmness of the vegetable and add them accordingly to cooking time. i.e if adding zucchini, add in the last 10 minutes of cooking time so they don’t overcook.
You may also like
If you loved this Indian Chicken Curry with Potato you may also like:
- Indian Spiced Yoghurt Chicken Breasts
- Easy Kerala Fish Curry
- The Easiest Garlic Naan Bread Ever
- Indian Yellow Rice
- Red Lentil, Cauliflower & Coconut milk Curry – a beautiful vegetarian Indian curry
- Indian Mint Chutney (Pudina Chutney) – a lovely chutney to drizzle over and serve with the curry
- Bill Granger’s Curried Chicken & Rice – an easy one pot wonder
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Indian Chicken Curry with Potato
Ingredients
- 2 tablespoons neutral oil or ghee
- 1 teapsoon cumin seeds
- 2 onions, diced
- 4 cloves garlic, finely chopped
- 2cm piece ginger, grated
- 1 teaspoon salt
- 1 tablespoon curry powder I used Clive Of India
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ยฝ teaspoon mild chilli powder or kashmiri chilli powder
- 400g can diced tomatoes
- 6 boneless chicken thigh fillets, trimmed of fat and cut into 3cm cubes
- 3 medium potatoes, peeled and chopped into 3cm cubes
- ยพ cup natural yoghurt
- 1 ยผ cups water
- โ cup thickened cream
- โ cup roughly chopped coriander
TO SERVE
- Steamed basmati rice
- Coriander sprigs or micro-greens
- Naan or Roti bread
Instructions
- Heat oil in a large deep frying pan or Dutch oven over medium heat until hot. Add the cumin seeds, onion, garlic, ginger and a 1/2 teaspoon of the salt and cook for, stirring often, for 10 minutes until soft and sweet.
- Stir in the curry powder, ground coriander, cumin, and chilli powder and cook for 1 minute. Add the diced tomatoes and cook for about 8-10 minutes, stirring occasionally, until the tomato is pulpy.
- Season the chicken with the remainder of the salt and add to the tomato mixture along with the potatoes and yoghurt. Stir through so that it's completely coated then add the water. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 20 minutes, stirring occasionally. Remove the lid and continue cooking curry for a further 10 minutes or until the potatoes are tender and the sauce has reduced and thickened.
- Stir through the thickened cream, coriander and garam masala. Simmer for a further 1 minute. Serve hot curry with steamed basmati rice and naan or roti bread. Garnish with coriander sprigs or micro-greens.
Notes
- COOKS NOTES:
Oven Temps:ย Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20หC.
Measurements:ย We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =ย 250 ml.
Herbs:ย All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables:ย All vegetables are medium size and peeled, unless specified.
Eggs:ย We use extra-large size and eggs are 55-60 g each, unless specified.
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