Chicken Curry With Potatoes
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
1 hr 20 mins
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Servings
4 people
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Calories
516 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Curry With Potatoes
Report
This chicken curry with potatoes is aromatic and full of flavour with bite size chicken and potatoes in a delicious slow cooked spicy sauce.
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Ingredients
- 2 tablespoons ghee
- 2 large Red Onions
- 2 whole green cardamom
- 2 whole black cardamom
- 1 medium star anise
- 2 cloves
- 1 teaspoon fenugreek seeds
- 1 teaspoon cumin seeds
- 3 medium garlic cloves smashed then chopped
- 2 tablespoons ginger smashed then chopped
- 2 medium green chillies chopped small
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 400 grams canned tomatoes 2 cups
- 1 kilos chicken 2 lbs, boneless cut into small cubes
- 3 medium waxy potatoes peeled and cut into cubes
- ¼ teaspoon dried fenugreek/methi leaves (optional)
- Coriander leaves cilantro to garnish, optional
- mint leaves to garnish, optional
Instructions
- Melt 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.
- Using 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.
- Add the garlic, ginger and green chillies, stir and cook for 5 minutes.
- Then 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.
- Pour in the tomatoes and add salt, stir then cover and cook for 15 minutes, stirring occasionally till the tomatoes have reduced.
- Turn 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.
- Add the potatoes and methi (if using), mix well then cover and cook for 10 minutes. Chop coriander (cilantro) and mint leaves to garnish and serve the curry warm over warm basmati rice and a cooling raita.
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.
Nutrition Information
Show Details
Calories
516kcal
(26%)
Carbohydrates
43g
(14%)
Protein
29g
(58%)
Fat
27g
(42%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
915mg
(38%)
Potassium
1401mg
(40%)
Fiber
8g
(32%)
Sugar
10g
(20%)
Vitamin A
557IU
(11%)
Vitamin C
33mg
(37%)
Calcium
98mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 43g | 14% |
| Protein | 29g | 58% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 915mg | 38% |
| Potassium | 1401mg | 30% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 33mg | 37% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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