Irresistible Chicken Potato Curry – Indian Style

Chicken potato curry is a lighter cousin of Chicken korma, a great gateway dish for someone new to chicken curries. It has so much flavor, perfect over steamed rice to absorb all the delicious sauce. This amazing dish will make you look like you really know your way around the kitchen. The comforting gravy really makes the dish! For all of you Chicken lovers out there, this recipe is a keeper. I made a few adjustments to the recipe to suit our palate and make it lighter by cutting down on oil and changes in spices. The results were simply wonderful; a dish I have made a few times since. My tip for doing this is to cook it slow and low.

You can make it as spicy or mild as you wish, and use whatever spices you prefer. The fragrance of cilantro and a squeeze of lemon at the end is a must, it really brightens the whole recipe. The whole thing comes together in less than 30 minutes, making this the perfect lunch dish! This dish satisfies both our cravings for curry and chicken stew, combining two of our favorite comfort foods.

If you have guest coming over, this recipe is surely a comfy food to serve, for more chicken curry recipes, try my Chicken Coconut Curry,

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Serve: 2-3 persons, double the recipe for more servings

Ingredients:

5 chicken pieces with bones

2 potatoes, peeled and cut into half

1 large onion, half moon slices

1 large tomato, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

3 tablespoons thick yogurt, whisk

3 tablespoons cooking oil

½ teaspoon cumin seeds

¼ teaspoon turmeric powder

1 tablespoon red chili powder

1 tablespoon coriander powder

½ teaspoon all spice powder

2 tablespoon cilantro, chopped

A few lime wedges

Salt to taste

¾ glass water

Method:

• In a pan, heat 3 tablespoons of cooking oil, add ½ teaspoon cumin seeds and allow it to splutter on a medium heat.
• Add the sliced onions and cook, stirring often until golden brown in appearance.
• Add 1 teaspoon each of ginger and garlic paste and saute until its raw smell vanishes away.
• Add chicken pieces and potatoes, fry for a few minutes. When the chicken changes its color, add 3 tablespoons of whisk yogurt and mix well another minute.
• Sprinkle some salt according to your taste, ¼ teaspoon turmeric powder, 1 tablespoon red chili powder, 1 tablespoon coriander powder and chopped tomatoes, decrease the heat and allow it to simmer and cook, stir occasionally until the chicken is tender and potatoes are completely soft, about 10 minutes.
• Once the oil separates from thicker sauce, add ½ glass of water and cook, covered, about 8 minutes on a medium heat.
• As the sauce becomes flavorful, add ½ teaspoon all spice powder and chopped cilantro. Stir well and serve warm with cumin rice and lime wedges. Enjoy!