Chicken and Potato Curry

Chicken and Potato Curry is a tasty Indian dish that is so full of flavour you would think it was a restaurant dish. The base of turmeric, chilli powder and curry powder creates an amazing flavour for the chicken and potatoes. Serve as a main dish with hot rice and naan breads for a filling satisfying meal.

Chicken and Potato Curry

A lovely simple Indian dish that has become a favourite. Its simple and quick to make and full of flavour.

4.80 from 53 votes

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Course: Main Dish

Cuisine: Asian, Indian

Keyword: Chicken, Curry, Sauce, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 538kcal

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Ingredients

 

• 3 large chicken breasts skinless/boneless
• 2 large baking potatoes peeled
• 8 large plum tomatoes finely chop
• 1 large onion peel, finely chop
• 1 tbsp ginger and garlic paste
• 4 tbsp coconut milk or yogurt
• ½ bunch mint leaves chop
• 4 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp red chilli powder
• 1 tsp turmeric
• 1 pinch salt

Instructions

• Slice the chicken breasts and potatoes into bite size pieces.
• Place a large frying pan over a medium heat and add the oil.
  4 tbsp olive oil
• When hot, add the ginger and garlic paste, and the onion and fry for 2 minutes.
  1 large onion, 1 tbsp ginger and garlic paste
• Add the chopped potatoes and cover with a lid. Continue to fry/sauté for about 4 minutes or until the potatoes are nearly cooked. Stir regularly.
  2 large baking potatoes
• Add the chicken, turmeric, red chilli powder and curry powder and cook, with the lid back on for about 3 minutes. Stir regularly.
  3 large chicken breasts, 1 tsp red chilli powder, 1 tsp turmeric, 1 tbsp curry powder
• When the chicken is nearly cooked, add the tomatoes and coconut milk.
  8 large plum tomatoes, 4 tbsp coconut milk
• Reduce the heat to low and cook for 5 minutes stirring frequently,
• Remove the lid and cook for a final 4 – 5 minutes until the sauce has thickened and the chicken and potatoes are fully cooked. If the sauce is drying out, add a tablespoon of boiling water and stir gently.
• Taste the sauce and adjust seasoning if required.
  1 pinch salt
• When ready serve with boiled rice and garnish with a spoon of yogurt and sliced mint leaves.
  ½ bunch mint leaves

Nutrition

Calories: 538kcal | Carbohydrates: 44g | Protein: 42g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 235mg | Potassium: 1827mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1271IU | Vitamin C: 33mg | Calcium: 67mg | Iron: 4mg