Potato Chicken Curry

    Potato Chicken Curry

    (64)
    5saves
    1hour25min


    43 people made this

    This curry is delicious and easy to make. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 2 large onions, diced
    • 2 teaspoons garlic + 2 teaspoons ginger, mashed into a paste
    • 1/2 cup fresh coriander
    • 2 large tomatoes, diced
    • 1 teaspoon cayenne pepper, or more to taste
    • 1 teaspoon curry powder
    • 1 teaspoon garam masala
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 4 skinless, boneless chicken breast halves - cut into bite-size pieces
    • 2 large red potatoes, chopped

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Heat the olive oil in a large frypan over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes.
    2. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric and cumin; cook and stir another 5 minutes.
    3. Add the chicken and potatoes to the mixture in the frypan; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the coriander over the mixture and continue simmering another 10 minutes. Serve hot.
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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (64)

    by
    48

    Very Very tastey! My husband and I like a bit more "gravy" so we doubled everything but the chicken and potato with the exception of the cayenne pepper. We used peeled, cubed sweet potatoes instead of red, because it's what we had on hand, and we prefer them to white flesh potatoes. Total simmer time went up to an hour, but it was totally worth it. The sweet and the spice flavors together were SO good. I would highly recommend starting off by cooking all the spices in the oil first, then adding the onions, tomatoes ect. Then it's a proper gravy. Oh so good, and tastes even better the next night!  -  10 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    30

    Cayenne pepper is ground red pepper. You may be able to use crushed red pepper in it's place. This msg is for um ahmed. I have not tried this recipe yet but it looks quite interesting doing the stir fry today. It sounds like a 3 or 4 rating.  -  18 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    26

    Excellent recipe-I have made this dish many times. My ex-is from bangladesh. I always top off with fresh lemon, also i added fresh mushrooms.  -  21 Jul 2010  (Review from Allrecipes USA and Canada)

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