Potato and Chicken Curry

Dive into the comforting warmth of this Potato and Chicken Curry, a hearty and flavorful dish that's perfect for weeknight dinners or special occasions. Tender chicken thighs and soft, melt-in-your-mouth potatoes are simmered in a fragrant, spice-infused tomato base featuring cumin, turmeric, coriander, and garam masala, creating a rich and deeply satisfying curry. The golden sautéed onion, garlic, and ginger add layers of aromatic depth, while a sprinkling of fresh cilantro provides the perfect fresh finish. Ready in under an hour, this one-pot recipe is simple to follow and pairs beautifully with fluffy steamed rice or warm, pillowy naan. Packed with all the cozy flavors of comfort food yet vibrant enough to excite the palate, this dish is a must-try for lovers of homemade curry. Whether you're looking for an easy dinner idea or a dish to please a crowd, this Potato and Chicken Curry delivers on all fronts!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams chicken thighs
• 300 grams potatoes
• 1 medium onion
• 3 cloves garlic
• 1 tablespoon ginger
• 1 large tomato
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 250 milliliters water
• 2 tablespoons fresh cilantro

Directions

Step 1

Peel and cube the potatoes into 1-inch pieces. Set aside.

Step 2

Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Cut the chicken thighs into bite-sized pieces.

Step 4

Heat vegetable oil in a large saucepan over medium heat. Add the cumin seeds and sauté until they begin to sizzle.

Step 5

Add the chopped onion and sauté for about 5 minutes or until golden brown.

Step 6

Stir in the garlic and ginger, and sauté for another minute until fragrant.

Step 7

Add the chopped tomato and cook until it softens, about 3 minutes.

Step 8

Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another 2 minutes.

Step 9

Add the chicken pieces to the pan, stirring well to coat them in the spice mixture. Cook for about 5 minutes until the chicken is lightly browned.

Step 10

Add the cubed potatoes and mix well.

Step 11

Pour in the water and season with salt. Stir and bring to a boil.

Step 12

Reduce the heat to low, cover the pan, and let the curry simmer for 25-30 minutes or until the chicken is cooked through and the potatoes are tender.

Step 13

Stir in the garam masala and adjust the seasoning if necessary.

Step 14

Garnish with chopped fresh cilantro before serving.

Step 15

Serve hot with steamed rice or naan.

Nutrition Facts

Serving size	(1457.1g)

Amount per serving	% Daily Value*
Calories	1753.8

Total Fat 84.4g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 16.9g
Cholesterol 470mg	0%
Sodium 4571.4mg	0%
Total Carbohydrate 106.8g	0%
Dietary Fiber 14.9g	0%
Total Sugars 26.1g
Protein 144.1g	0%

Vitamin D 35IU	0%
Calcium 272.1mg	0%
Iron 15.7mg	0%
Potassium 3701.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 32.7%

Carbs: 24.2%