Potato Chicken Curry
Potato Chicken Curry is a hearty, comforting dish that brings together two beloved ingredients — tender chicken and starchy potatoes — in a rich, flavorful gravy. A staple in many Indian homes, this curry is cherished for its balance of spices, depth of flavor, and wholesome texture.
Inroduction
About this Recipe
By: Anne
Potato Chicken Curry is a hearty, comforting dish that brings together two beloved ingredients — tender chicken and starchy potatoes — in a rich, flavorful gravy. A staple in many Indian homes, this curry is cherished for its balance of spices, depth of flavor, and wholesome texture. Whether served with warm rice or soft rotis, it’s a satisfying meal that’s perfect for both everyday dinners and weekend gatherings. With simple ingredients and a straightforward cooking method, Potato Chicken Curry captures the essence of rustic Indian cooking — where humble ingredients are transformed into a delicious and nourishing feast.
Ingredients
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Chicken – 500 grams (bone-in or boneless, cleaned)
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Potatoes – 2 medium, peeled and diced
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Onions – 2 large, finely chopped
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Tomatoes – 2 medium, chopped
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Ginger-garlic paste – 1 tablespoon
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Green chilies – 2, slit (optional)
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Red chili powder – 1 teaspoon
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Turmeric powder – ¼ teaspoon
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Coriander powder – 1 teaspoon
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Garam masala – ½ teaspoon
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Cumin seeds – ½ teaspoon
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Oil – 3 tablespoons
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Salt – to taste
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Water or chicken broth – 1 to 1½ cups
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Fresh coriander leaves – 2 tablespoons, chopped (for garnish)
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Sauté Base Masala
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Heat oil in a heavy-bottomed pan.
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Add cumin seeds and let them splutter.
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Add chopped onions and sauté on medium heat until golden brown.
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Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes until the raw smell disappears.
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Add Spices & Tomatoes
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Add red chili powder, turmeric, coriander powder, and salt.
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Stir well and add chopped tomatoes. Cook until soft and oil separates from the masala.
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Cook Chicken
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Add chicken pieces and mix well with the masala.
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Sauté for 4–5 minutes until the chicken changes color and begins to brown slightly.
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Add Potatoes & Simmer
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Add diced potatoes. Mix everything well.
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Pour in 1 to 1½ cups of water or chicken broth depending on desired gravy consistency.
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Cover and cook on medium-low heat for 20–25 minutes until both chicken and potatoes are tender. Stir occasionally.
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Finish the Curry
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Once cooked, sprinkle garam masala and mix gently.
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Simmer for another 2–3 minutes without the lid.
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Garnish with chopped fresh coriander leaves and serve hot.
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Serving Suggestions
Best enjoyed with steamed rice, jeera rice, chapati, or paratha.
Step by Step Instructions
Step 1 Prepare the Chicken:
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Clean the chicken thoroughly with turmeric and salt. Drain well.
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Marinate with chili powder, turmeric, salt, oil, and garam masala. Set aside for 10 minutes.
Step 2 Prepare the Wet Masala:
- Lightly dry roast sesame seeds and poppy seeds.
- Blend together roasted seeds, garlic, ginger, coconut pieces, cashew nuts, onion, tomato, mint leaves, curry leaves, cloves, cardamoms, cinnamon, and bay leaf to make a smooth paste.
Step 3 Cooking the Curry
- Heat 3 tbsp groundnut oil in a pot.
- Add the wet masala and sauté for a minute until fragrant.
- Add the marinated chicken and cook for 5 minutes, stirring occasionally.
- Pour in 3 cups of water, cover with a lid, and let it simmer for 10 minutes until the chicken is tender and the gravy thickens.
Step 4 Final Touch & Serving
- Sprinkle garam masala, coriander powder, and black pepper powder.
- Garnish with fresh coriander leaves.
- Serve hot with rice or roti.
