Potato and Chicken Curry

    Potato and Chicken Curry


    27 people made this

    This is a traditional North Indian (Punjabi) chicken curry dish. Serve with basmati rice or fresh Indian roti or naan.

    Serves: 6 

    • 500g skinless, boneless chicken breast halves - cut into bite-size pieces
    • 1 tablespoon fresh lemon juice
    • 1 pinch salt and pepper, to taste
    • 3 tablespoons olive oil
    • 1 teaspoon cumin seed
    • 3 tablespoons plain yoghurt
    • 1 large onion, finely diced
    • 2 cloves garlic, crushed
    • 1 teaspoon minced fresh ginger
    • 1 (250g) tin peeled, diced tomatoes
    • 1 teaspoon chilli powder
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon garam masala
    • 1/2 teaspoon ground cumin
    • 1 pinch ground coriander
    • 1/2 teaspoon paprika
    • 2 medium potatoes, peeled and cut into 2cm cubes
    • 1 1/2 cups (375ml) water
    • 170ml tomato juice
    • 1 cup fresh chopped coriander, for garnish

    Preparation:20min  ›  Cook:45min  ›  Extra time:1hour5min  ›  Ready in:2hours10min 

    1. In a large bowl toss the chicken pieces with lemon juice, salt and pepper to coat. Set aside.
    2. Heat oil in a large heavy saucepan over medium heat. Stir in cumin seed and cook 1 minute until lightly toasted.
    3. Mix yoghurt into the saucepan until well blended.
    4. Mix in onion, garlic and ginger. Cook until onion is tender.
    5. Add tomatoes and season with chilli powder, turmeric, garam masala, ground cumin, coriander and paprika. Continue to cook and stir 2 minutes.
    6. Add chicken pieces and potatoes. Mix in water and tomato juice. Reduce heat to medium-low. Cover and simmer about 40 minutes.
    7. Adjust seasonings to taste and garnish with fresh coriander before serving.

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