Potato and Chicken Curry

    2 hours 10 minutes

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

    36 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (23)


    Some of the directions seem to be missing..... When browning the onions, make sure the onions are a deep brownish/red color before adding the spices. They should not be white. Also, once you add the tomatoes, let some of the liquid evaporate and cook until the oil separates from the tomaotes before going to the next step. You will see the tomatoes thicken up a bit. miglenova: There is NO curry powder in this recipe. Most Indian curries do NOT use curry powder.  -  05 Nov 2005  (Review from Allrecipes USA and Canada)


    I made several substitutions. I used a Tbsp of garam masala and substituted a Tbsp of a good curry powder for the other spices. Instead of yogurt I used coconut milk as others suggested. I didn't have the lemon or tomato juice (substituted a can of tomato sauce. I always prefer more vegetables so I added chopped carrot, bell pepper and two jalapenos at the same time as the potato and for the last 10 minutes some frozen peas that I had on hand. Many vegetables would go well in this dish. I also added a chicken bouillon cube to the water. Salt was a must add! Awesome recipe! Everyone was begging for more and for thee recipe.  -  21 Dec 2008  (Review from Allrecipes USA and Canada)


    If you're looking a traditional INDIAN curry, then this is it. If, however, you are looking for a RED curry, then I suggest you try a THAI curry. The point of this curry is not the heat but the flavour.  -  28 Oct 2005  (Review from Allrecipes USA and Canada)