A Chunky Chicken and Potatoes Curry Recipe

I thought I’d post a quick chicken and potato curry recipe that we made yesterday, which I thought would be quick and easy to throw together! I’m looking to be more creating with recipes this Ramadan, so will post any new dishes I make!

Cook Thangs

Ingredients:

  • Chicken (we used half a kilo)
  • 4-5 potatoes
  • 3-4 tomatoes
  • 1/4 spoon of chilli powder (use more or less according to your preferences)
  • 1/2 spoon of salt (use more or less according to your preferences)
  • A pinch of saffron
  • Pinch of garam masala
  • Pinch of black pepper (optional)
  • 3 cardamoms seeds
  • 3-4 green chillies
  • 1 tsp of mashed garlic paste
  • 1 tsp of mashed ginger paste

Method:

  • Warm some oil in a pan
  • Chop the onions (it’s up to you how big/chunky you prefer them) and cook in the pan until golden brown
  • Once they are brown remove from the pan and drain. leave the oil in the pan
  • Roast all of the spices together with the garlic and ginger paste and the cardamom seeds in the remaining oil for about 10-15 mins
  • Peel and chop the potatoes, wash the chicken pieces and chop the green chilli – we trimmed the chillies at the end and left them as whole pieces
  • Chop the tomatoes – again you can keep these chunky or blend these like we did. We also put the onions in with the tomatoes for a smoother sauce, but you can leave them chunky if you want a thicker sauce
  • Add the chicken pieces to the spices and cook in the sauce until half-cooked
  • Add the green chillies to the pan
  • Once the chicken is half-cooked, add the tomatoes and onions mix back to the pan
  • Add the chopped potatoes to the pan
  • Cook in the sauce for a little while
  • Add water to the pan and cook for a few minutes
  • Put the lid on the pan and let the steam cook the potatoes
  • Once the potatoes begin to go soft (about 15-20 minutes later) the dish is ready
  • Serve with rice or with naan/pitta/chappatis and enjoy.