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Potato & chicken curry - Indian style

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For chicken marinate
  • 1 chicken, cut into eight pieces
  • 1.5 tbsp lemon juice
  • 2 tbsp ginger paste
  • 2 tbsp garlic paste
  • 1 tsp chilli powder
  • 0.5 tsp turmeric powder
  • 1 tbsp salt
For masala paste
  • 2 tbsp vegetable oil
  • 1.5 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 2 inch piece of cinnamon
  • 5 cloves
  • 5 cardamoms
  • 15 peppercorns
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
For the gravy
  • 3 tbsp vegetable oil
  • 15 curry leaves
  • 5 medium onions, peeled and sliced
  • 1 green chilli, cut into small pieces (de-seed for less heat)
  • 0.75 tbsp salt (adjust accordingly)
  • 2 tomatoes, diced
  • 4 tbsp tomato puree
  • 2 medium potatoes, peeled and cut into bitesize pieces
  • 2 cups of hot water
  • 1 handful chopped coriander, for garnish
  • Cooking Time
    45 mins
  • Serving
    Serves 6
  • Skill Level


I really do love currys, and how can one resist making a potato and chicken curry? The take on this curry is more Indian style, as there are many ways you could make a potato and chicken curry. This is one way, and it sure was a delicious way!
  1. Mix all the ingredients under 'for the chicken marinate' together, then cover and leave to marinate for 20-30 minutes
  2. Meanwhile, make the masala paste by heating the oil in a pan, then add the coriander seeds until they start to brown
  3. Add the remaining ingredients under 'for masala paste' into the pan, Once the they are well mixed and starting to brown, add the ingredients from the pan into a blender to form a paste (add a little water if necessary). Set aside
  4. To make the gravy, heat the oil in a pot, then add the curry leaves, onions, chilli and salt. Once the onions become translucent, add the masala paste that was prepared earlier, and cook it for 2-3 minutes
  5. Add the tomatoes to the mixture, cover and cook for 5-10 minutes over medium/high heat, until the tomatoes have reduced down.
  6. Add the tomato puree to the mixture and cook until the tomatoes are well incorporated and you start seeing oil separate from the mixture (around 15-20 mins). Keep mixing in between to ensure the mixture isn't sticking (add hot water if necessary)
  7. Once done, cool the mixture, then blend into a thick paste. Transfer back to the pot, add the potatoes, cover and cook over medium heat for 5mins.
  8. Add the marinated chicken, and mix well to coat the chicken with the gravy
  9. Add the water, cover and cook over medium heat until the chicken and potatoes are cooked (15-20 mins)
  10. Garnish with coriander before serving 

Spicy, flavoursome and delicious! A dish that really does make you want to go back for seconds! Enjoy :)


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