Skip the Indian takeaway, this chicken curry with potatoes in a slow cooked sauce ticks all the right boxes, it is tasty, spicy and a real crowdpleaser!
Chicken curry with potatoes is aromatic and full of flavour, with bite size chicken and potatoes in a delicious slow-cooked spicy sauce.
This curry a very popular dish with friends and family and can be easily tweaked to turn it into a biryani (more on that soon).
It does takes time to make, but building up the flavours slowly makes it hugely rewarding as it tastes outstanding!
Serve it over warm basmati rice, with a side of cooling raita.
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Caramelising red onions
The onions are cooked over a low heat till they are caramelised and tender, giving a sweet umami flavour.
The trick to caramelising onions is to keep the lid on, turn the heat as low as it will go, and stir occasionally so they don't stick to the bottom of the pan. Use a clarified butter or ghee and there will be enough moisture released from the onions to cook slowly without burning till they caramelise.
The spices
This recipe uses spices frequently used in Indian dishes, all of which are easily available in supermarkets and local Asian food shops.
It's always better to buy spices in small containers and replace them as you run out rather than using large containers of dried out spices which will have less or no flavour.
The oils of some ground spices dry up quickly, so even a box of ground coriander within its best before date will have a barely distinguishable taste compared with freshly ground coriander seeds.
So for best results, buy the spices whole then crush or grind them as required, this will give the freshest flavour.
Cook the spices
The fundamental rule of cooking any curry is to cook the spices long enough to release their flavours. This needs to be done over a low heat, and yes it can take some time, but the difference between raw and cooked spices in a curry makes a tremendous difference.
As the spices cook and gradually release their oils, they mix with other ingredients giving a complex depth of flavour to the sauce.
Helpful tips
- Take time to caramelise the onions as they add tremendous flavour to the sauce.
- Cook the spices on a low heat for a while to release their oils.
- Cook the tomatoes till they loose any acidity and combine with the spices.
- Cut the chicken and potatoes into small bite-size pieces for maximum flavour.
- Adjust the amount of green chillies and red chilli powder according to your taste.
Storing leftovers
This curry will keep in a sealed container in the fridge for up to 48 hours or for up to a month in the freezer (although the potatoes may become a little mushy after freezing). Thaw, then reheat thoroughly before serving, do not refreeze.
More chicken recipes
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Recipe
Chicken Curry With Potatoes
Ingredients
- ghee 2 tablespoons
- red onions 2 large
- green cardamom 2 whole
- black cardamom 2 whole
- star anise 1 medium
- cloves 2
- fenugreek seeds 1 teaspoon
- cumin seeds 1 teaspoon
- garlic cloves - smashed then chopped 3 medium
- ginger - smashed then chopped 2 tablespoons
- green chillies - chopped small 2 medium
- red chilli powder 1 teaspoon
- cumin powder 1 teaspoon
- garam masala 1 teaspoon
- turmeric powder ¼ teaspoon
- salt 1 teaspoon
- canned tomatoes - 2 cups 400 grams
- chicken - 2 lbs, boneless cut into small cubes 1 kilos
- waxy potatoes - peeled and cut into cubes 3 medium
- dried fenugreek/methi leaves - (optional) ¼ teaspoon
- coriander leaves - cilantro to garnish, optional
- mint leaves - to garnish, optional
Instructions
- 2 tablespoons ghee, 2 large red onionsMelt the ghee in a large saucepan on low heat and add the onions. Stir to coat in the ghee, then cover and cook for 20 minutes till golden, stirring every once in a while to ensure they do not stick to the pan.
- 2 whole green cardamom, 2 whole black cardamom, 1 medium star anise, 2 cloves, 1 teaspoon fenugreek seeds, 1 teaspoon cumin seedsUsing a pestle and mortar or the side of a large knife, smash the cloves, star anise and green and black cardamoms. Add them to the pan along with the fenugreek and cumin seeds. Stir and cook for 5 minutes.
- 3 medium garlic cloves, 2 tablespoons ginger, 2 medium green chilliesAdd the garlic, ginger and green chillies, stir and cook for 5 minutes.
- 1 teaspoon red chilli powder, ¼ teaspoon turmeric powder, 1 teaspoon garam masalaThen add the turmeric, red chilli, cumin and garam masala and cook for a further 5 minutes, adding a little water if the powders stick to the bottom of the pan.
- 400 grams canned tomatoes, 1 teaspoon saltPour in the tomatoes and add salt, stir then cover and cook for 15 minutes, stirring occasionally till the tomatoes have reduced.
- 1 kilos chickenTurn the heat to medium and stir in the chicken till all the pieces are coated in the sauce and cook for 5 minutes. Then cover and reduce heat to simmer for another 5 minutes.
- 3 medium waxy potatoes, ¼ teaspoon dried fenugreek/methi leaves, coriander leaves
Notes
- Take time to caramelize the onions as they add tremendous flavour to the sauce.
- Cook the spices on a low heat to release their oils.
- Cook the tomatoes till they loose any acidity and combine with the spices.
- Cut the chicken and potatoes into small bite-size pieces for maximum flavour.
- Adjust the amount of green chillies and red chilli powder according to your taste.
- Store in a closed container in the fridge for up to 2 days, or freeze for up to 1 month (the potatoes may become a little mushy). Thaw and reheat before serving. Do not refreeze.
Only you will see your notes and you can edit them anytime.
Nutrition
Nutritional information calculated automatically per serving, accuracy cannot be guaranteed.
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