Chicken Potato Curry Recipe

5 from 2 votes
Jump to Recipe Print Recipe

Chicken Potato Curry is a delicious and comforting dish that combines pieces of chicken and chunks of potatoes cooked in a flavorful curry gravy.

It is a popular dish in various cuisines, including Indian, Pakistani, and Southeast Asian. The curry is typically made by sautéing onions, garlic, and ginger in oil until fragrant.

A blend of aromatic spices such as cumin, coriander, turmeric, and garam masala is added to the pan, infusing the dish with their distinctive flavors.

The chicken pieces and potatoes are then added and cooked until they are lightly browned and sealed in the spices.

Chicken potato curry

Key Takeaways:

  • Chicken Potato Curry is a popular dish in Indian, Pakistani, and Southeast Asian cuisines.
  • It consists of tender chicken pieces and chunks of potatoes cooked in a flavorful curry gravy.
  • Chicken Potato Curry is a hearty and satisfying dish, with a balance of flavors that can range from mild to spicy.
  • It can be enjoyed with accompaniments such as steamed rice, naan bread, or roti.
  • It is a versatile dish that can be customized according to individual preferences.

The Ingredients:

  • Chicken: 1 and ½ kg (Cut into medium sized pieces)
  • Potatoes: 4 pieces cut into halves
  • Onion: 3 (Sliced)
  • Ginger-Garlic-Red Chilli Paste: Prepared with 2-inch ginger, 3 garlic and 5 red chillies
  • Tomatoes: 1 (Chopped)
  • Turmeric Powder: 1 tbl spoon
  • Red Chilli Powder: 1 tbl spoon
  • Coriander Powder: ½ tbl spoon
  • Cumin Powder: ½ tbl spoon
  • Home Made Roasted Masala: 1 tbl spoon (Coriander seeds, cumin seeds, cinnamon and cardoons are dry roasted and grinded)
  • Bay Leaves: 2
  • Cumin Seeds: ½ tbl spoon
  • Cinnamon Sticks: 2
  • Green Cardamom: 5
  • Cloves: 2
  • Black Pepper: 7
  • Mustard Oil
  • Salt to Taste

How to Cook Chicken Potato Curry (Step by Step Images)?

1. Add turmeric powder, red chili powder, roasted garam masala, salt and mustard oil to the chicken and mix it well.

Marinade chicken with turmeric powder, red chili powder, roasted garam masala, salt and mustard oil step by step image

2. Keep marinated chicken aside for half an hour.

Marinated chicken

3. Add mustard oil to the heated pan.

Adding mustard oil to the heated pan.

4. Add the potatoes to hot oil. Add some salt and turmeric powder. Fry the potatoes until light brown.

Frying potatoes step by step images

5. Take the fried potatoes out of the pan.

Taking fried potatoes out of the pan

6. Add the whole spices such as bay leaves, cinnamon sticks, green cardamoms, cloves, pepper and cumin seeds to the oil. Saute until they emit flavour.

Adding the whole spices such as bay leaves, cinnamon sticks, green cardamoms, cloves, pepper and cumin seeds to the oil and Sautéing

7. Add sliced onions and fry them light brown.

frying onions

8. Add chopped tomatoes and some salt. Sauté till tomatoes become tender.

Adding chopped tomatoes and some salt and Sautéing

9. Add ginger-garlic-red chili paste. Mix well.

Adding ginger-garlic-red chili paste

10. Add chicken pieces. Given them a good stir. Here comes the importance of arm-twisting or kashano (what we Bongs fondly call it).

Adding chicken pieces and stirring

11. Add potatoes. Sprinkle some salt. Add a little bit of water. Resume your kashano work.

Adding potatoes, salt and water step by step image

12. After water gets dried, add 1 and ½ cup of water and cook with the lid on.

After water gets dried, add 1 and ½ cup of water and cook with the lid on step by step image

13. Remove the lid. Water has now come to a boil. Add coriander and cumin powder.

Adding coriander and cumin powder

14. Towards the end, add the roasted garam masala powder and mix well.

adding the roasted garam masala powder and mix well

15. Chicken potato curry is ready now.

Chicken potato curry is ready now

Pro Tips for Cooking Chicken Potato Curry

Here are some pro tips to enhance your cooking experience when preparing Chicken Potato Curry:

Choose the right chicken: Opt for bone-in, skin-on chicken pieces such as thighs or drumsticks. They add extra flavor and juiciness to the curry.

Marinate the chicken : To infuse the chicken with flavor, marinate it for at least 30 minutes before cooking. Use a mixture of yogurt, spices, and a squeeze of lemon juice for tender and flavorful chicken.

Sear the chicken: Before adding the chicken to the curry, sear it in a hot pan with a little oil. This helps to seal in the juices and develop a caramelized outer layer for added taste and texture.

Parboil the potatoes (OPTIONAL): To ensure even cooking, parboil the potatoes before adding them to the curry. This helps them to maintain their shape and prevents them from becoming mushy.

Toast the spices: Toasting the whole spices (such as cumin seeds, coriander seeds) before grinding or adding them to the curry intensifies their flavors. Heat them in a dry pan until fragrant and then grind them.

You May Also Like:  Chicken Masala Gravy Recipe

Slow cooking: For a richer and more flavorful curry, consider cooking it on low heat for a longer duration. This allows the flavors to meld together, resulting in a more delicious end result.

Adjust the spice level: If you prefer a milder curry, reduce the amount of chili powder or omit it altogether. Conversely, if you enjoy spicier food, add extra chili powder or chopped fresh chilies according to your taste.

Garnish wisely: Just before serving, add a sprinkle of fresh cilantro (coriander) leaves, a squeeze of lemon juice, or a dollop of yogurt to enhance the flavors and add freshness to the dish.

Allow resting time: After cooking, let the curry rest for a few minutes before serving. This allows the flavors to fully develop and the sauce to thicken slightly.

Experiment and customize: Feel free to experiment with additional ingredients like coconut milk, cashews, or raisins to add richness and unique flavor notes to your chicken potato curry. Don’t be afraid to adjust the recipe according to your preferences.

With these pro tips in mind, you’ll be well on your way to creating a mouthwatering and aromatic Chicken Potato Curry that will delight your taste buds.

What to Serve with Chicken Potato Curry?

Enjoying Chicken potato curry

Here are some popular options to consider:

Steamed Rice: Serve the curry with plain steamed rice to soak up the flavorful sauce. Basmati rice is a popular choice due to its fragrant aroma and fluffy texture.

Chicken potato curry Served with Steamed Rice

Naan Bread: Enjoy the curry with freshly baked naan bread, which is soft and slightly chewy. Tear off a piece and use it to scoop up the curry, savoring the combination of flavors.

Roti or Chapati: These unleavened Indian flatbreads are another great choice. They have a slightly thicker texture compared to naan and provide a wholesome and hearty accompaniment to the curry.

Paratha: Parathas are flaky, layered flatbreads that add a delicious buttery touch to your meal. They are ideal for tearing and dipping into the curry.

Pita Bread: If you prefer a Middle Eastern touch, serve the curry with warm pita bread. Its soft and pocketed texture is perfect for scooping up the curry and enjoying it as a wrap.

Vegetable Pulao: Add more variety to your meal by serving the chicken potato curry with vegetable pulao. This fragrant rice dish is cooked with a medley of vegetables, spices, and aromatic ingredients.

Salad: Balance the richness of the curry with a fresh salad on the side. A simple cucumber and tomato salad with a drizzle of lemon juice and a sprinkle of salt and pepper can provide a refreshing contrast to the flavors of the curry.

These options provide a range of flavors, textures, and cultural influences to accompany your Chicken Potato Curry. Mix and match according to your personal preferences to create a satisfying and complete meal.

How Does Chicken Potato Curry Taste?

The taste can vary depending on the specific recipe and spice levels used, but here are some common characteristics:

Rich and Savory: Chicken Potato Curry has a rich and savory flavor profile. The spices, such as cumin, coriander, and garam masala, infuse the curry with warm and aromatic notes. The onions, garlic, and ginger contribute a savory depth to the overall taste.

Aromatic and Fragrant: The curry is typically fragrant, thanks to the blend of spices used. The combination of spices creates a tantalizing aroma that fills the kitchen and entices the senses.

Mild to Spicy Heat: The spiciness level can vary depending on personal preference and the amount of chili powder or fresh chilies used. It can range from mild and gentle to moderately spicy. Adjusting the spice level allows you to tailor the dish to your own taste.

Creamy and Comforting: The sauce of Chicken Potato Curry is often made with tomatoes, yogurt, or coconut milk, giving it a creamy and comforting texture. It coats the chicken and potatoes, providing a luscious and satisfying eating experience.

Balanced Flavors: When prepared well, the flavors in Chicken Potato Curry are typically well-balanced. The combination of chicken, potatoes, and spices creates a harmonious blend of tastes, with the richness of the curry complementing the flavors of the main ingredients.

Umami and Tanginess: The tomato-based sauce in the curry adds a tangy element to the dish, balancing the richness and adding a pleasant tanginess. The potatoes absorb the flavors of the spices and the curry, contributing to the overall umami taste.

Overall, Chicken Potato Curry offers a comforting and flavorful experience. The savory spices, creamy sauce, and tender chicken and potatoes combine to create a satisfying and well-rounded dish that is both aromatic and delicious.

You May Also Like:  Dahi Chicken Recipe | Yogurt Chicken Curry

Chicken Potato Curry Alternatives

If you’re looking for alternatives to Chicken Potato Curry, here are a few delicious options that you might consider:

Vegetable Potato Curry: This is a vegetarian version of the curry where the chicken is replaced with a medley of colorful vegetables such as carrots, bell peppers, peas, and cauliflower. The potatoes remain a key component, providing a hearty and satisfying element to the dish.

Lamb Potato Curry: Another option is to use lamb as the main protein in the curry. Lamb adds a distinct flavor and richness to the dish, and its tenderness pairs beautifully with the potatoes and spices. The resulting curry has a deeper and more robust flavor profile.

Seafood Potato Curry: If you prefer seafood, consider making a seafood potato curry. You can use shrimp, fish, or a combination of seafood, along with potatoes, in a flavorful curry sauce. It offers a unique twist to the traditional chicken-based curry and brings a delightful taste of the sea.

Paneer Potato Curry: Paneer is a popular Indian cheese that can be used as a substitute for chicken. Cube the paneer and cook it with potatoes in a flavorful curry sauce. It creates a vegetarian dish that is rich, creamy, and packed with flavors.

Chickpea Potato Curry: For a vegetarian or vegan option, chickpeas can be used as a protein source. Combined with potatoes, they create a hearty and protein-rich curry that is both satisfying and nutritious. The spices and flavors infuse the chickpeas and potatoes, making for a flavorful dish.

Tofu Potato Curry: Tofu is a versatile ingredient that can be used as a substitute for meat. Cubed tofu can be added to the curry along with potatoes, allowing it to soak up the flavors and spices. It provides a vegetarian or vegan option that is high in protein and adds a unique texture to the dish.

These alternatives offer a range of flavors and dietary options to suit your preferences. Whether you prefer a vegetarian version or want to explore different proteins, these variations of potato curry will surely satisfy your cravings.

Recipe Card

Chicken potato curry

Chicken Potato Curry

By Mita Mondal
Chicken Potato Curry is a flavorful dish consisting of succulent pieces of chicken (with bone chicken pieces preferred) and potatoes cooked in a fragrant curry gravy.
5 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 7
Calories 307 kcal

Ingredients
  

  • 1.5 kg Chicken (cut into medium sized pieces and cleaned)
  • 4 pieces Potatoes (cut into halves)
  • 3 pieces Onion (finely sliced)
  • 2 tablespoons Ginger (pasted)
  • 3 tablespoon Garlic (pasted)
  • 5 pieces Red chilies (pasted)
  • 1 piece Tomatoes (chopped)
  • 1 tablespoon Turmeric Powder
  • 1 tablespoon Red Chilli Powder
  • 0.5 tablespoon Coriander Powder
  • 0.5 tablespoon Cumin Powder
  • 1 tablespoon Home Made Roasted Masala (coriander seeds, cumin seeds, cinnamon and cardoons are dry roasted and grinded)
  • 2 pieces Bay Leaves
  • 0.5 tablespoon Cumin Seeds
  • 2 pieces Cinnamon Sticks
  • 5 pieces Green Cardamom
  • 2 pieces Cloves
  • 7 pieces Black Pepper
  • 4 tablespoons Mustard Oil
  • Salt to taste

Instructions
 

  • Marinate the chicken: In a bowl, add turmeric powder, red chili powder, roasted garam masala, salt, and mustard oil to the chicken pieces. Mix well to coat the chicken evenly. Set it aside for about 30 minutes to marinate.
  • Fry the potatoes: Heat mustard oil in a pan. Add the potatoes and fry them until they turn light brown. Sprinkle some salt and turmeric powder on the potatoes while frying. Once done, remove the fried potatoes from the pan and set them aside.
  • Sauté the whole spices: In the same pan, add bay leaves, cinnamon sticks, green cardamoms, cloves, pepper, and cumin seeds. Sauté them until they release their flavors and become aromatic.
  • Fry the onions: Add sliced onions to the pan and fry them until they turn light brown.
  • Add tomatoes and spices: Add chopped tomatoes to the pan and sprinkle some salt. Sauté until the tomatoes become tender. Then, add ginger-garlic-red chili paste and mix well.
  • Add chicken and potatoes: Add the marinated chicken pieces to the pan and give them a good stir. Next, add the fried potatoes and sprinkle some salt. Add a little bit of water to the pan. Continue stirring and cooking until the water is absorbed.
  • Cook with the lid on: Add 1 and ½ cups of water to the pan and cover it with a lid. Allow the curry to cook on medium heat until the chicken and potatoes are cooked through.
  • Season with spices: Remove the lid and check if the water has come to a boil. Add coriander and cumin powder to the curry and mix well.
  • Add finishing touches: Towards the end of cooking, sprinkle the roasted garam masala powder over the curry and mix well to incorporate the flavors.
  • Serve: Once the curry is cooked and the flavors have melded together, your Chicken Potato Curry is ready to be served with steamed rice, roti etc.

Video

Subscribe to My YouTube Channel Mitar Cooking!

Notes

Chicken: Choose bone-in, skin-on chicken pieces such as thighs or drumsticks for added flavor and juiciness. 
Marination time: Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat. You can also marinate it overnight in the refrigerator for even more flavor.
Adjust the spice level: Adjust the amount of red chili powder or fresh chilies according to your spice preference. Add more for a spicier curry or reduce it for a milder version.
Browning the potatoes: Fry the potatoes until they are light brown for added flavor and texture. Be careful not to overcook them, as they will continue to cook in the curry.
Whole spices: Toasting the whole spices before adding them to the curry enhances their flavors. You can dry roast them in a pan for a few minutes until fragrant, then grind them or use them as they are.
Cooking time: Cook the chicken and potatoes until they are tender and fully cooked. This ensures that the flavors meld together and the chicken is juicy.
Adjust the consistency: If the curry is too thick, add a little water to thin it out. If it is too thin, cook it uncovered for a few more minutes to reduce the sauce.
Garnish with fresh herbs: Just before serving, garnish the Chicken Potato Curry with freshly chopped cilantro (coriander) leaves or chopped green onions. This adds freshness and a pop of color to the dish.
Resting time: Allow the curry to rest for a few minutes before serving. This helps the flavors to develop and the sauce to thicken slightly.
Customize as per taste: Feel free to adjust the spices and ingredients according to your taste preferences. You can add other vegetables like carrots or bell peppers for variation.
Remember, cooking is an art, and you can always adjust and personalize the recipe to suit your own palate. Enjoy the process and have fun experimenting with flavors!

Nutrition Info (Estimation Only)

Nutrition Facts
Chicken Potato Curry
Amount per Serving
Calories
 
307
Calories from Fat 117
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Cholesterol
 
109
mg
36
%
Sodium
 
3117
mg
136
%
Potassium
 
922
mg
26
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
 
2
g
2
%
Protein
 
38
g
76
%
Vitamin A
 
541
IU
11
%
Vitamin C
 
5
mg
6
%
Calcium
 
59
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!

Conclusion

The key to make chicken potato curry is arm-twisting. It is a laborious work but worth your effort.

You May Also Like:  Tomato Chicken Curry Recipe

Use of potatoes in chicken curry is very much a Bong fascination as we believe that it will make the gravy thicker.

Furthermore, the fragrance of the spices as well as jhol (curry gravy) penetrates into potatoes and thus, makes it testier and tender.

Was this helpful?

Yes
No
Thanks for your feedback!
Recipe Rating




2 Comments
Oldest
Newest
Inline Feedbacks
View all comments
Scroll to Top