Chicken Curry with Potatoes

    50 minutes

    A creamy bone-in whole chicken curry with potatoes. It uses milk, yoghurt, coconut milk and a generous amount of curry powder for a rich curry flavour.

    82 people made this

    Serves: 8 

    • 3 cloves garlic, crushed
    • 3 small onions, minced
    • 1 slice fresh ginger
    • 5 tablespoons (130g) curry powder
    • 5 tablespoons (100ml) water
    • 2 tablespoons olive oil
    • 1 cup yoghurt
    • 1 cup (250ml) coconut milk
    • 1 cup (250ml) milk
    • 1 cup (250ml) water
    • 2 large potatoes, cubed
    • 1 (2kg) whole chicken, cut into 8 pieces
    • salt, to taste

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
    2. Heat oil in a large frypan over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
    3. Add yoghurt, coconut milk and milk along with 1 cup (250ml) of water then stir all together. Add potatoes and chicken then bring to a boil; reduce heat then simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
    4. Season with salt to taste then simmer for another 2 minutes; the curry is ready!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (60)


    This is a basic flavored Indian curry but was good with some tweaking. I don't like bland so added extra tbsp. curry powder and 2 tsp. garam masala, 6 whole cloves, extra clove of garlic, 2 tsp. Tunisian chili powder, and 1 cinnamon stick. Didn't know what to do with the rest of the coconut milk, as I don't use it very often so used the whole can (2 cups) and just omitted the regular milk. I had 4 lbs. thighs and legs and deskinned them. With 4 lbs. it is going to take more than 25 minutes of simmer to get the chicken done so didn't add the potatoes until later on. I didn't grind any onion, just cut them into slices for some substance to the dish. Also added about a cup of chick peas for some substance. Served with basmati rice. If making this recipe as is, I would suggest bumping up the spices, or making an Indian style rice that would also add some spice.  -  05 Mar 2006  (Review from Allrecipes USA and Canada)


    This recipe was great! I love curry, so the amount was perfect for me, but you can cut the curry down by as much as half if you don't like it as strong. I used yellow curry, and I'd like to try it with other kinds. I used light coconut milk, added a little cayenne to make it spicy, and used honey to balance out the curry, not white sugar. The flavor was phenomenal. I also used boneless skinless chicken breasts because it's what I had on hand, but I'd like to try it with regular chicken. If you want to cut down cooking time, try throwing the potatoes in early with the browning onions to get them started on their way. Again, it was great! Thanx!  -  11 Jan 2006  (Review from Allrecipes USA and Canada)


    This recipe is great! I did make a few adjustments by using half the yogurt, omitting the milk, and adding more coconut milk and ginger. I also used boneless chicken breasts that I cut into pieces and browned with the onion. It turned out very, very good and I'll definitely make it again!  -  13 Mar 2005  (Review from Allrecipes USA and Canada)