Chicken Potato Curry is a delicious 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.
Follow my simple recipe to cook this culinary delight and surprise your family members.
Key Takeaways:
- Chicken Potato Curry is a popular dish in India, Pakistan, and Southeast Asian countries.
- The dish is made with fresh and soft chicken pieces and chunks of potatoes in a flavorful curry gravy.
- Using whole, roasted spices and grinding them at home enhances the taste of the dish.
- The dish offers a spicy and slight tangy taste.
- You can cook some close alternatives to the Chicken Potato Curry by replacing chicken with mutton, fish, egg etc.
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.
2. Keep marinated chicken aside for half an hour.
3. Add 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.
5. Take the 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.
7. Add sliced onions and fry them light brown.
8. Add chopped tomatoes and some salt. Sauté till tomatoes become tender.
9. Add ginger-garlic-red chili paste. Mix well.
10. Add chicken pieces. Given them a good stir. Here comes the importance of arm-twisting or kashano (what we Bongs fondly call it).
11. Add potatoes. Sprinkle some salt. Add a little bit of water. Resume your kashano work.
12. After water gets dried, add 1 and ½ cup of water and cook with the lid on.
13. Remove the lid. Water has now come to a boil. Add coriander and cumin powder.
14. Towards the end, add the roasted garam masala powder and mix well.
15. Chicken potato curry is ready now. Serve it with steamed rice, pulao, roti and paratha etc.
Recipe Card
Chicken Potato Curry
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
- Add turmeric powder, red chili powder, roasted garam masala, salt and mustard oil to the chicken and mix it well.
- Keep marinated chicken aside for half an hour.
- Add mustard oil to the heated pan.
- Add the potatoes to hot oil. Add some salt and turmeric powder. Fry the potatoes until light brown.
- Take the fried potatoes out of the pan.
- 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.
- Add sliced onions and fry them light brown.
- Add chopped tomatoes and some salt. Sauté till tomatoes become tender.
- Add ginger-garlic-red chili paste. Mix well.
- Add chicken pieces. Given them a good stir. Here comes the importance of arm-twisting or kashano (what we Bongs fondly call it).
- Add potatoes. Sprinkle some salt. Add a little bit of water. Resume your kashano work.
- After water gets dried, add 1 and ½ cup of water and cook with the lid on.
- Remove the lid. Water has now come to a boil. Add coriander and cumin powder.
- Towards the end, add the roasted garam masala powder and mix well.
- Chicken potato curry is ready now. Serve it with steamed rice, pulao, roti and paratha etc.
