Restaurant-Style Chicken & Potato Curry Recipe – Panch Phoran Spice

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Chicken & Potato Curry Recipe – Panch Phoran Spice

Introduction

Okay, let’s be real. We all crave that restaurant-quality Indian curry, right? The kind that’s bursting with flavour, perfectly spiced, and leaves you wanting more? Well, I’m letting you in on a little secret – you can absolutely make it at home! This Chicken & Potato Curry, infused with the beautiful aroma of panch phoran, is my go-to when I’m craving that authentic taste. I first perfected this recipe trying to recreate my favourite local curry house’s flavours, and honestly, I think I’ve gotten pretty close! It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t just another curry recipe. It’s about building layers of flavour, understanding the key ingredients, and creating something truly special. You’ll love it because:

• It tastes just like your favourite restaurant curry.
• It’s surprisingly achievable for a home cook.
• The panch phoran adds a unique and delightful aroma.
• It’s a comforting and satisfying meal for any night of the week.

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 1 tsp panch phoran
• ½ tsp brown mustard seeds
• 1 tsp Kashmiri chili powder
• 2 tsp Indian restaurant spice mix
• 1/16 tsp cinnamon powder (a tiny pinch!)
• ½ tsp kosher salt
• 4 Tbsp neutral oil (like vegetable or canola)
• 1 Tbsp garlic/ginger paste
• 1 ½ Tbsp tomato paste
• 15 oz curry base (more on this later!)
• 10-12 oz pre-cooked chicken (about 280-340g)
• 1 small to medium potato

Ingredient Notes

Let’s talk ingredients. A few little tips can make all the difference:

• Panch Phoran: This is the star! Make sure yours is fresh for the best aroma.
• Kashmiri Chili Powder: Don’t skip this! It gives a beautiful red colour and a mild heat. If you want more spice, add a pinch of regular chili powder.
• Indian Restaurant Spice Mix: You can find these at Indian grocery stores, or online. They’re a blend of spices used as a base for many curries.
• Curry Base: This is the foundation of the curry. I’ll explain more about it below.
• Potatoes: I prefer using Yukon Gold or red potatoes – they hold their shape well during cooking.

Panch Phoran: The Quintessential Bengali Five-Spice Blend

Panch phoran (meaning “five spices”) is a whole spice blend originating from Bengal. It typically includes fenugreek, nigella, cumin, mustard, and fennel seeds. It’s often used to temper oil at the beginning of cooking, releasing its incredible aroma. It’s a flavour I grew up with, and it instantly transports me back to my grandmother’s kitchen.

Kashmiri Chili Powder: For Color and Mild Heat

Kashmiri chili powder isn’t about scorching heat; it’s about vibrant colour and a gentle warmth. It’s made from Kashmiri chilies, which have a mild Scoville heat unit. This means you get a beautiful red hue in your curry without overpowering the other flavours.

Indian Restaurant Spice Mix: Building Authentic Flavor

This is where the magic happens! Indian restaurant spice mixes are usually a blend of coriander, cumin, turmeric, and other aromatic spices. They provide a foundational flavour that’s characteristic of many Indian dishes. Don’t be afraid to experiment with different brands to find one you love.

Curry Base: Understanding This Key Ingredient

Okay, let’s talk curry base. This is essentially a pre-made sauce that forms the heart of the curry. It’s made by slowly frying onions, garlic, ginger, and spices, then blending it into a smooth paste. You can buy it pre-made (which is what I usually do for convenience!), or you can make it from scratch if you’re feeling ambitious.

Potatoes: Choosing the Right Variety

For this curry, you want a potato that will hold its shape well during cooking. Yukon Gold or red potatoes are excellent choices. Avoid waxy potatoes like new potatoes, as they can become mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pre-cook your chicken. Simmer the chicken pieces in seasoned stock or water until they’re almost done – you want them to finish cooking in the curry sauce.
2. While the chicken simmers, boil your potato chunks in salted water until they’re fork-tender. Drain and set aside.
3. Now, let’s build those flavours! In a bowl, combine the restaurant spice mix, Kashmiri chili powder, cinnamon powder, and salt.
4. Heat the oil in a pan over medium heat. Add the panch phoran and mustard seeds. Let them sizzle for about 15-20 seconds – you’ll know they’re ready when the mustard seeds start to pop.
5. Add the garlic/ginger paste and cook for about 30 seconds, until the sputtering stops.
6. Stir in the powdered spice mix and cook for another 30 seconds, being careful not to burn it.
7. Increase the heat to medium-high. Add the diluted tomato paste and cook for about a minute, until the oil starts to separate from the sauce.
8. Add 3 oz (about 85g) of the curry base and simmer until it’s bubbly. Scrape up any bits that are sticking to the bottom of the pan – that’s where all the flavour is!
9. Pour in another 6 oz (about 170g) of curry base and cook for 1-2 minutes, until it thickens slightly.
10. Add the remaining curry base, then simmer. Gently fold in the pre-cooked chicken and potatoes. Cook for about 5 minutes, allowing the flavours to meld together.
11. If the curry is too thick, add a little extra curry base to reach your desired consistency.
12. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcrowd the pan when cooking the spices. This will lower the temperature and prevent them from releasing their full flavour.
• Taste as you go! Adjust the salt and spice levels to your liking.
• Pre-cooking the chicken ensures it’s tender and doesn’t dry out in the curry.

Variations

• Vegan Adaptation: Substitute the chicken with chickpeas or paneer (Indian cheese).
• Gluten-Free Adaptation: Ensure your curry base is gluten-free.
• Spice Level Adjustment: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Festival Adaptation (Durga Puja/Kali Puja): Add a touch of ghee (clarified butter) for a richer flavour, perfect for festive occasions. My family always adds a little extra ghee during Durga Puja!

Serving Suggestions

This curry is fantastic served with:

• Steamed basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What is a curry base, and can I make it from scratch?

A curry base is a pre-made sauce that forms the foundation of many Indian curries. Yes, you can make it from scratch, but it’s a time-consuming process! You can find plenty of recipes online if you’re up for the challenge.

What does ‘sizzling’ the spices mean, and why is it important?

‘Sizzling’ the spices means heating them in oil until they release their aroma. This is crucial because it awakens the flavours and infuses the oil with their essence.

Can I use different types of potatoes in this curry?

You can, but I recommend Yukon Gold or red potatoes as they hold their shape best. Avoid waxy potatoes.

How can I adjust the thickness of the curry?

Add more curry base to thin it out, or simmer for longer to thicken it.

What is the best way to store leftover curry and reheat it safely?

Store in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave.

Can I freeze this curry?

Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.