a delectable, traditional chicken curry recipe. Growing up, I had this virtually daily. Before adding the chicken and potatoes, mix the onions and tomatoes for a creamier, smoother sauce.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, diced
- 1 teaspoon cayenne pepper, or more to taste
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 skinless, boneless chicken breast halves – cut into bite-size pieces
- 2 large red-skinned potatoes, chopped
- ½ cup fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
- Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.
Nutrition Facts
| Calories | 368 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 6 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 200 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Parboil potatoes first!
This is so flavorful and earthy. Our adult kids loved it and requested the recipe. Followed the recipe except I pulled back on the cayenne and parboiled the potatoes first. Made it again two nights later. It’s so good.
Very flavorful dish. I used fresh parsley instead of cilantro and little white potatoes instead of red ones.
Once I have it, I cannot stop eating it. It is delicious.
Quick, easy and delicious. I’ve made this twice now but added salt, tomato purée and tinned tomatoes for more sauce plus some peppers. It’s a hit in my house.
The potatoes should not go in at the same time as the chicken. The chicken starts to over cook while the potatoes are still uncooked. Such a simple mistake for a recipe to make
Delicious ! I added more spices with the exception of cayenne pepper. Also added paprika, salt, sugar, chilli powder, a bay leaves and, one cinnamon stick. Thank you for sharing this recipe.
My husband asked me to make this and I’m glad he did! I was skeptical because the recipe was so simple but it tastes quite lovely, I love the coconut milk suggestion makes it taste a bit more like a thai curry which is nice too.
Way too spicy!! I only added 1 onion and didn’t have the cilantro. substituted 1T dried basil. I admit that having the fresh cilantro may make it a bit better. However, You couldn’t taste much flavor due to the overpowering cayenne and onion. In an attempt to tame it, I poured some whipping cream into it, which cut the spice a bit. I then read some reviews and juiced a lemon into it. It made it more palatable. This recipe requires way too many gymnastics to make it edible to ever make the rotation of recipes I’ll be making again.
This was a quick and easy meal. Didn’t have garlic/ginger paste but made something that resembled it with a mortal and pestle. Omitted the cayenne due to my husbands intolerance of spice. It was a success and I served it with buttered naan. Yum!
I hate to give a negative review but… Beware. If you are a new cook stay away. Cover or don’t cover? Definitely need to add liquid of some sort during cooking. Bland (probably because I don’t really, born in US, know how fragrant it should be but…lacking). Chop, dice, cube…all have a specific meaning to regular cooks.
I used to make this dish twenty years ago. I made it without potatoes and used pita bread to ’scoop’ up each bite. You can add chicken broth to it if it gets too thick. Very good.
Very delicious. I made this dish last night after reading the reviews from others. I didn’t have fresh tomoatoes so I used two 14 oz cans of fire roasted tomatoes which gave it a lot of depth. I doubled all the spices except for the Cayenne pepper. The one teaspoon gave it lots of heat. If more is needed, it’s easily added at the end. I also added salt to the tomato mixture and the cut-up chicken. I used six red potatoes which made for a better potato/chicken ratio and added two cups of chicken broth. The only thing I will change next time is to add the chicken ten minutes after the potatoes have already cooked so the chicken is softer.
added more of the spices…tasted great!
I made this the other night and it was tasty but not as spicy as my family liked. Next time I will tweet it my way.
This was super delicious and so easy and relatively quick for something with such great flavours. I didn’t have ginger garlic paste so just grated some fresh ginger and garlic. I also was cooking for a cilantro-hater so subbed parsley. I found 2 chicken breasts with 4 medium potatoes to be the best ratio of meat to potatoes with all other amounts left the same. I would recommend adding 1 tsp-1.5 tsp of salt to this since none is listed in the recipe. Almost forgot, I also covered the pan after adding the potatoes so they would steam and cook through and I would recommend doing that. I liked someone’s suggestion about adding a little coconut milk and may do that if I feel like making it a bit saucier next time.
I added the spices after I had sautéed the onions and ginger-garlic and cooked for about 1 minute. Then I added the tomatoes. I found that once the chicken and potatoes were added and had cooked for a few minutes it was too dry, so I added 1/2 cup of water and some salt. I carried on with the cooking and it was absolutely perfect. Just right. Will definitely make it again. This was my first meal in a renovated kitchen! A winner!
Best served over whole grain rice, also added 1/2 green bell pepper & 1 carrot cut into thin slices
This is great! I only used 1/4 teaspoon of cayenne pepper as I have a little one but I added a little bit more of all the other seasonings and a can of coconut milk to make more sauce. Served over rice.
Lovely!
The ingredients in this recipe remind me very much of what I imagine a simple Indian dish to be. I follow recipes to the T and one thing this recipe taught me is that you can’t cook onions for 15 minutes on, and I quote, “medium-high” heat without turning them into blackened mush. Once I charred the onions after five minutes I realized this recipe was written by someone who doesn’t grasp the concept of time. I ended up adding all of the remaining ingredients, added water, brought everything to a boil, then covered the pan and let it simmer for 20 minutes. I’m not Gordon Ramsay, heck, I’m not even remotely close to a fast-food chef, but I have better intuition than whoever wrote this recipe. Ingredients : 3 stars Author : 1 star Combined : 2 stars