Chicken Curry with Potatoes Recipe

Easy Chicken Curry recipe for beginners. it’s pretty easy to make and tastes really good. There are many variations of chicken curry in India. This simple chicken curry is the most common recipe in north-east India. I’ve had this almost every day growing up. I have not used any fancy ingredients like cream, stock in this recipe. This recipe uses simple Indian spices like cumin, coriander and garam masala. The dish is slow-cooked, that’s what makes this chicken curry delicious.

How to make Chicken Curry with Potato

• Marinate the 500 grams chicken with 1 teaspoon ginger-garlic paste, salt, ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, ½ cup yogurt for 30 minutes.
• Heat 3 tablespoons of oil in a deep bottom pan. When the turns hot, add 2 bay leaves, 2 dry chillies, 1 sliced onions and saute till they turn golden brown.
•  Add 1 teaspoon ginger-garlic paste, 1 cup onion paste and saute for 5 minutes.
• Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon Kashmiri chilli powder and saute till the oil separates from the masala.
• Add marinated chicken and saute on high heat.
• Add potato pieces and saute for six to ten minutes.
• Add sufficient water. cover and cook till chicken and potato pieces are completely cooked.
• Add ½ teaspoon garam masala powder.
• Transfer into a serving bowl and serve hot with rice.

Chicken Curry with Potatoes

★★★★★ 5 from 1 reviews

• Author: admin
• Prep Time: 30
• Cook Time: 45
• Total Time: 1 hour 15 minutes
• Cuisine: Indian

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Ingredients

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FOR MARITATION

• 500 grams Chicken
• 1 teaspoon ginger garlic paste
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• salt to taste
• ½ teaspoon red chilli powder
• ½ cup yogurt

FOR CURRY

• 2 large potatoes, diced
• 3 tablespoons oil
• 2 bay leaves
• 2 dry chillies
• 1 large onion, sliced
• 1 teaspoon ginger-garlic paste
• 1 cup onion paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon Kashmiri chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder

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Instructions

1. Marinate the chicken with ginger-garlic paste, salt, cumin powder, turmeric powder, red chilli powder, yogurt for 30 minutes.
2. Heat oil in a deep bottom pan, add bay leaves, dry chillies, sliced onions and saute till they turn golden brown.
3. Add ginger-garlic paste, onion paste and saute for 5 minutes.
4. Add coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder and saute till the oil separates from the masala.
5. Add marinated chicken and saute on high heat.
6. Add potato pieces and saute for six to ten minutes.
7. Add sufficient water. cover and cook till chicken and potato pieces are completely cooked.
8. Add garam masala powder.
9. Transfer into a serving bowl and serve hot with rice.

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Notes

• You can also add coriander leaves to the curry for freshness and good aroma. 

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Nutrition

• Serving Size: 4
• Calories: 447
• Sugar: 5.5 g
• Sodium: 7%
• Fat: 24%
• Saturated Fat: 13%
• Carbohydrates: 12%
• Fiber: 19%
• Protein: 84%
• Cholesterol: 33%

Keywords: Chicken Curry