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Chicken Curry With Potatoes
5 from 12 votes

Chicken Curry With Potatoes

Chicken Curry With Potatoes combines tender boneless chicken pieces with waxy potatoes in a richly spiced sauce made from caramelized onions, whole and ground spices, and tomatoes. The curry is warmed with green chilies and fragrant herbs, offering a balanced flavor of savory spices and subtle heat. This stew-like dish is a hearty meal served best with rice or flatbreads.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 4 people
Calories: 516 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the garlic, ginger and green chillies, stir and cook for 5 minutes.
  4. 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.
  5. Pour in the tomatoes and add salt, stir then cover and cook for 15 minutes, stirring occasionally till the tomatoes have reduced.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 516

% 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.