Chicken Potato Curry Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chicken Potato Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, a warm, comforting curry is the ultimate soul food. This Chicken Potato Curry (or Aloo Murgh as some call it!) is a family favorite, and I’m so excited to finally share my version with you. It’s packed with flavour, surprisingly easy to make, and perfect for a cozy weeknight dinner. 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. It’s a beautiful blend of aromatic spices, tender chicken, and soft potatoes, all simmered in a rich, flavourful gravy. It’s:

• Comforting: Seriously, this is a hug in a bowl.
• Easy to make: Perfect for beginner cooks or busy weeknights.
• Flavourful: A wonderful balance of spices that will tantalize your taste buds.
• Versatile: Easily adaptable to your spice preference (more on that later!).

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tbsp light cooking oil (vegetable, canola, or sunflower oil work well)
• 1 tsp cumin seeds
• 1 cinnamon stick
• 4-5 green cardamom pods
• 2 medium-sized onions
• 1 tbsp ginger paste (about 25g)
• 1 tbsp garlic paste (about 25g)
• 0.5 tsp red chilli powder (adjust to your spice level!)
• 0.25 tsp turmeric powder (about 1g)
• 1 tbsp coriander powder (about 8g)
• 1 tsp garam masala powder (about 4g)
• 2 tbsp tomato paste (about 30g)
• 2 medium-sized tomatoes, chopped (about 300g)
• 1 lb lean ground chicken (about 450g)
• 1 large-sized potato, peeled and chopped (about 200g)
• Salt to taste
• 0.5 cup frozen peas (about 120ml)
• A handful of fresh coriander leaves, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Garam Masala: This is key. It’s a blend of warming spices that gives this curry its signature flavour. Every family has their own blend, so feel free to use your favourite!
• Spice Levels: Traditionally, Indian curries can range from mild to fiery! I’ve kept this recipe at a medium spice level, but you can easily adjust it (see the “Spice Level Adjustment” section below). Some regions in India prefer a lot of heat, while others focus on aromatic spices.
• Lean Ground Chicken: I prefer using lean ground chicken to keep the curry lighter. You can also use chicken thighs, cut into small pieces, for a richer flavour.
• Tomatoes: Fresh tomatoes are best, but you can use canned diced tomatoes in a pinch (about 400g).

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a non-stick pan over medium heat. Once hot, add the cumin seeds, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds – you’ll know they’re ready when they become fragrant.
2. Add the chopped onions and fry until they turn golden brown and softened. This usually takes about 5-7 minutes. Don’t rush this step; well-fried onions are the base of a great curry!
3. Stir in the ginger and garlic pastes. Sauté for another minute or two until you can really smell that lovely aroma.
4. Now for the spices! Add the red chilli powder, turmeric powder, coriander powder, garam masala, and tomato paste. Cook for about 2 minutes, stirring constantly, to let the spices bloom and blend together. This is where the magic happens!
5. Add the chopped tomatoes, give everything a good mix, then cover the pan and cook for about 5-7 minutes, or until the tomatoes soften and break down into the mixture.
6. Add the ground chicken and chopped potatoes. Mix well to combine, then cover the pan again and simmer on low heat for about 15 minutes, stirring occasionally. This allows the chicken to cook through and the potatoes to start softening.
7. Season with salt to taste. Add the frozen peas and cook covered for another 5-6 minutes, or until the potatoes are tender and the peas are heated through.
8. Finally, garnish with a generous sprinkle of fresh coriander leaves. Serve hot with your favourite Indian bread or rice!

Expert Tips

• Don’t overcrowd the pan: This ensures the onions brown properly.
• Taste as you go: Adjust the salt and spice levels to your liking.
• Low and slow: Simmering the curry on low heat allows the flavours to meld together beautifully.

Variations

• Vegan Adaptation: Swap the chicken for plant-based ground “chicken” and use a plant-based oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ tsp or omit it altogether.
  • Hot: Add an extra ½ tsp of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for celebrations like Diwali or Holi. You can serve it with a wider variety of sides and desserts.

Serving Suggestions

This Chicken Potato Curry is amazing with:

• Roti or naan bread (perfect for scooping up all that delicious gravy!)
• Basmati rice (a classic pairing)
• A simple side salad with cucumber and tomatoes
• A dollop of plain yogurt to cool things down

Storage Instructions

• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: This curry freezes beautifully! Store in a freezer-safe container for up to 2 months.

FAQs

What type of rice or bread pairs best with this chicken potato curry?

Basmati rice is a classic choice, but roti or naan are fantastic for soaking up the gravy.

Can I use a different protein instead of chicken?

Absolutely! Lamb, goat, or even paneer (Indian cheese) would work wonderfully.

How can I adjust the thickness of the curry?

If it’s too thick, add a splash of water or coconut milk. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.

What is the best way to store leftover curry?

Store in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.

Can I make this curry ahead of time?

Yes! In fact, the flavours develop even more overnight. Just reheat gently before serving.

Enjoy! I hope this Chicken Potato Curry becomes a favourite in your home too. Let me know in the comments how it turns out!