Chicken Curry With Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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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
Description
This Chicken Curry With Potatoes begins by slowly cooking red onions in ghee until deeply caramelized, building a base rich in sweet and savory flavor. Whole spices such as green and black cardamom pods, star anise, cloves, fenugreek seeds, and cumin seeds are crushed and toasted in the ghee and onions to release their aromatic oils. Garlic, ginger, and green chilies are then added and cooked to infuse the sauce with pungency and heat.
Ground spices including turmeric, chili powder, cumin powder, and garam masala are stirred in and gently cooked to develop depth without burning. Tomatoes are added and simmered until their acidity is softened and they meld with the spices, creating a thick, flavorful sauce. Chicken pieces are added and coated with the sauce, cooking briefly before simmering to finish. Waxy potatoes are introduced to the curry, cooking through and absorbing the spiced sauce.
The final dish is a thick, hearty curry balancing the tender chicken and soft potatoes against the complex spice blend. Fresh coriander and mint may be sprinkled on top to add brightness. It is ideal served with steamed rice or warm flatbreads to soak up the sauce.
Take time in caramelizing onions and cooking spices on low heat to fully develop flavor. Adjust green chilies and chili powder to taste for desired heat. Leftovers store well in the refrigerator for up to two days or can be frozen for one month; note that potatoes may become softer after freezing and reheating.
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 smashed then chopped, cloves
- 2 tablespoons ginger smashed then chopped
- 2 medium green chili chopped small
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 400 grams tomato 2 cups, canned
- 1 kilos chicken 2 lbs, boneless cut into small cubes
- 3 medium waxy potato peeled and cut into cubes
- ¼ teaspoon fenugreek leaves optional, dried; aka methi leaves
- Coriander leaves cilantro to garnish, optional
- mint to garnish, optional, leaves
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
- Slowly caramelize onions to enhance the sauce's flavor without burning.
- Cook the spices on low heat to fully release their oils.
- Simmer tomatoes until acidity reduces and they blend with the spices.
- Cut chicken and potatoes into small, bite-sized pieces for better flavor absorption.
- Adjust green chilies and red chili powder according to your heat preference.
- Store leftovers in a closed container in the fridge for up to 2 days or freeze for up to 1 month; potatoes may soften after freezing.
- Thaw frozen curry before reheating, and avoid refreezing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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