Indian Chicken Curry with Potato
A delicious Indian Chicken Curry with Potato and spices which will make everyone swoon! Onion and aromatics are sautéed 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!
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
- ½ 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
- ¾ cup natural yoghurt
- 1 ¼ cups water
- ⅓ cup thickened cream
- ⅓ 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: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.