Indian Chicken Potato Curry (25 minutes – Glutenfree)

Name: Indian Chicken Potato Curry (25 minutes - Glutenfree)
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Tsp Turmeric Powder; 1 Tbsp Curry Powder - use as per taste; 1 Tsp Red Chili Powder - use as per taste; 1.5 Tsp Salt; 2 Large Chicken Breasts - chopped in bite size; 2 Large Potatoes - peeled, - chopped in bite size; 1 Large Onion - thinly chopped; 1 Large Tomato - thinly chopped; 1 Tbsp Ginger + Garlic Paste; 4 Tbsp Yogurt (whisked) - you can use cream or coconut milk; 2 Sprig Fresh Cilantro - thinly chopped; 4 Tbsp Olive Oil - use any light oil or smoked mustard oil; 1 Cup Water

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Indian Chicken Potato Curry: an extremely popular, delicious, and easy weekday meal recipe using chicken, potato, and spices. It can be served with rice / roti (Indian bread) / quinoa, etc.

Why Indian Chicken Potato Curry?

Who doesn’t love a good hearty chicken and potato recipe and this one is going to be a family favorite once you taste it. It’s mild, creamy, and absolutely yummmm!!!

I’ve grown up eating this particular version with hot steamed rice and to date, it’s one of my most craved comfort food.

Apart from how quick the recipe is, the ingredients required are also easily available in most homes.

This recipe can be made once and kept in the fridge for up to 2 days.

Ingredients for the Potato and Chicken Curry:

As mentioned, the ingredients are extremely simple and basic, like:

Chicken
Potatoes
Onion
Tomato
Ginger + Garlic Paste
Yogurt / Cream: depending on your taste and choice
Fresh Cilantro / Coriander Leaves (optional): garnish
Water
Turmeric Powder
Curry Powder
Red Chili Powder
Salt

How to Make the Popular Curry:

This recipe is so easy to make and it can be made in a non-stick pot or pressure cooker.

We start by sauteing onions, ginger + garlic in hot oil.

Then saute potatoes and cook till 70% done.

Then add chicken, and all the spices and cook everything together till the chicken is tender. (as we are using boneless chicken / chicken breasts, the chicken cooks within 5 minutes).

Then add tomato + yogurt and cook everything further.

Finally, add water and let the curry simmer for 5 minutes for all the meat, potatoes, and spices to mix and cook together.

Once done, transfer to a serving bowl, top with chopped cilantro/coriander, and serve hot.

Extra Tips / Serving Suggestions:

As a rule of thumb, any curry that you make using potatoes tend to thicken up when kept for 2-3 hours or longer.

Hence, add some extra water and reheat. You might need to add salt as per taste too.

The curry stays good in the fridge for up to 2 days.

It can be served as the mail entree of one of the main entrees along with any other recipe like fish, greens, etc.

The number one option to serve this with is hot steamed rice but you can serve it with roti, paratha, dinner rolls, quinoa, farro, etc.

A light onion-tomato or cucumber salad goes very well with this recipe.

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Yield: 4 people