Chicken and Potato Curry is a comforting, flavorful dish with tender chicken and potatoes cooked in a rich and aromatic curry sauce. It’s a hearty meal that’s perfect for any occasion. Here’s a simple recipe for you:
Chicken and Potato Curry
Ingredients:
- 1 lb (450 g) chicken breasts or thighs, cut into bite-sized pieces
- 2 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 can (14 oz) diced tomatoes (or fresh tomatoes, chopped)
- 1 can (14 oz) coconut milk (optional, for a creamier curry)
- 2 tbsp vegetable oil (or ghee for extra flavor)
- 1 tbsp curry powder (or garam masala for more warmth)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon (optional, for a sweet touch)
- 1-2 tsp chili powder or paprika (adjust based on spice preference)
- Salt and pepper to taste
- 1 cup chicken broth or water
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Instructions:
- Prepare the Ingredients:
- Cut the chicken into bite-sized pieces. Peel and cube the potatoes. Mince the garlic and ginger. Chop the onion and tomatoes.
- Cook the Chicken:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken pieces and season with a pinch of salt and pepper.
- Cook for 5-7 minutes, until the chicken is lightly browned. Remove the chicken from the pot and set it aside.
- Sauté the Aromatics:
- In the same pot, add the chopped onion. Cook for 3-4 minutes until softened and slightly golden.
- Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add the Spices:
- Add the curry powder, turmeric, cumin, coriander, cinnamon, and chili powder (if using). Stir to coat the onions, garlic, and ginger in the spices. Cook for 1-2 minutes to let the spices bloom.
- Add Tomatoes and Potatoes:
- Stir in the diced tomatoes (with their juices) and potatoes. Mix well to combine everything.
- Simmer the Curry:
- Return the chicken to the pot and pour in the chicken broth (or water). Stir to combine, then bring to a simmer.
- Cover the pot and let it cook for 20-25 minutes, or until the potatoes are tender and the chicken is fully cooked. Stir occasionally to prevent sticking and ensure even cooking.
- Add Coconut Milk (Optional):
- If you prefer a creamier curry, add the coconut milk to the pot during the last 10 minutes of cooking. Stir it in well and simmer for an additional 5-10 minutes.
- Taste and Adjust:
- Taste the curry and adjust seasoning with more salt, pepper, or spices as needed. If you want a bit of heat, you can also add more chili powder.
- Serve:
- Serve the chicken and potato curry over steamed rice or with naan bread.
- Garnish with fresh cilantro and a squeeze of lime juice for extra flavor.
Optional Variations:
- Add Vegetables: You can add other vegetables like carrots, peas, or bell peppers for more variety and nutrition.
- Spicy Kick: If you like it spicier, you can add fresh chilies (like jalapeños or serranos) or a spoonful of chili paste during the sautéing step.
- Yogurt for Creaminess: If you prefer a tangy creaminess, you can stir in a few tablespoons of plain yogurt instead of coconut milk.
This Chicken and Potato Curry is rich, hearty, and full of bold flavors. It’s perfect for a cozy family meal and makes great leftovers! Enjoy!
