Chicken Mince & Potato Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken Mince & Potato Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, there’s nothing quite as comforting as a warm, flavorful curry on a cozy night. This Chicken Mince & Potato Curry is a family favorite – it’s packed with flavor, surprisingly easy to make, and always a crowd-pleaser. I first made this when I was craving something my grandmother used to make, and it instantly brought back so many happy memories. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. The combination of tender chicken mince and soft potatoes in a rich, aromatic gravy is simply divine. It’s a complete meal in itself, perfect for a weeknight dinner, and it’s guaranteed to warm you from the inside out. Plus, it’s a fantastic way to use up leftover boiled potatoes! You’ll love how easily the flavors come together.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 tbsp oil
• 1 tsp cumin seeds
• 2 minced onions
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp turmeric powder
• ½ tsp red chili powder
• ½ tsp Kashmiri chili powder
• 1 tsp coriander powder
• 2 chopped tomatoes
• 2 tbsp tomato paste
• ½ tsp ghee
• 400gm chicken mince
• 2 tbsp yogurt
• 4 small potatoes, boiled and chopped
• A generous pinch of kasuri methi
• ½ tsp garam masala
• Salt to taste
• Coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this curry extra special.

• Kashmiri Chili Powder: Don’t skip this! It’s not about the heat, it’s about the color. It gives the curry that beautiful, vibrant red hue that’s so appealing.
• Ghee: A little ghee goes a long way. It adds a richness and depth of flavor that butter just can’t match. If you don’t have ghee, you can use oil, but ghee really elevates the dish.
• Spice Levels: Indian cooking is all about personal preference. Spice levels vary hugely across regions and families. Feel free to adjust the red chili powder to your liking. Some people even add a pinch of cayenne pepper for extra kick! My family prefers a medium spice level, but I’ve included variations below for those who like it milder or hotter.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing curry:

1. Heat the oil in a saucepan over medium heat. Once hot, add the cumin seeds and let them splutter – this releases their lovely aroma.
2. Add the minced onions and sauté until they soften and turn golden brown. This usually takes about 5-7 minutes.
3. Stir in the ginger and garlic pastes. Cook for another 3 minutes, until the raw smell disappears. You want to cook these well to avoid a harsh taste.
4. Now, add the turmeric powder, red chili powder, Kashmiri chili powder, and coriander powder. Sauté for a minute or two until fragrant – this blooms the spices and really brings out their flavor.
5. Add the chopped tomatoes and tomato paste. Mix well, cover the pan, and cook until the tomatoes soften into a thick base. This takes about 10-15 minutes. Don’t rush this step, it’s crucial for a rich curry!
6. Add the chicken mince and cook for about 10 minutes, breaking it up with a spoon. If the mixture starts to look dry, add a splash of water.
7. Mix in the yogurt and boiled potatoes. Cook for another 5 minutes, stirring occasionally, until everything is well combined.
8. Sprinkle in the kasuri methi, garam masala, and salt. Adjust the seasoning to your taste. Give it a good stir and cook for a final 2-3 minutes.
9. Garnish with fresh coriander leaves and serve warm with naan or chapati.

Expert Tips

• Don’t overcrowd the pan: When sautéing the onions, make sure they have enough space to brown properly.
• Taste as you go: Adjust the spices and salt throughout the cooking process to ensure the curry is perfectly seasoned.
• Low and slow: Cooking the tomato base slowly allows the flavors to develop and deepen.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken mince for plant-based mince and use a plant-based yogurt alternative. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level:
  • Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili.
• Festival Adaptations: This curry is perfect for everyday cooking, but it can also be adapted for special occasions. For a festive touch, add a dollop of cream or a sprinkle of chopped nuts before serving. My friend makes this for Diwali every year!

Serving Suggestions

This Chicken Mince & Potato Curry is fantastic with:

• Naan bread – perfect for soaking up all that delicious gravy!
• Chapati – a healthier whole wheat flatbread.
• Steamed basmati rice – a classic pairing.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This curry actually tastes even better the next day as the flavors have had time to meld!

FAQs

What type of rice pairs best with this curry? Basmati rice is the classic choice, but any long-grain rice will work well.

Can I use pre-made ginger-garlic paste? Absolutely! It’s a great time-saver. Just make sure it’s fresh.

How can I adjust the thickness of the curry? If the curry is too thick, add a little water. If it’s too thin, cook it uncovered for a few more minutes to allow some of the liquid to evaporate.

Can this curry be made ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more.

What is the best way to boil potatoes for this recipe? I prefer to boil them with the skin on to retain more nutrients. Once cooked, peel and chop them.