This chicken and potato curry must be engraved in the hearts of all Bengali children and adults alike. The soft potato is just as comforting as it’s ever been.
I like to use floury potatoes such as Maris Pipers or King Edwards to get the most tender results. However, there is a tendency for these varieties to disintegrate upon reheating if you take them too far in the first instance!
Waxy potatoes such as new potatoes are also very tasty in this curry, and they retain their shape better. They do not have the unctuousness though and sometimes can be quite hard.
The spicing in this curry is very simple, I tend to add more chilli powder to compensate for the potatoes. But I like very spicy food anyway!
I usually use a ‘roaster’ chicken, which is the normal chicken that we use for day-to-day cooking. Baby chicken is also very tasty in this recipe. As is boneless cuts such as breast or thigh, these will take less time to cook, so may be convenient when time is short!
I use whole or powdered garam masalas interchangeably, but prefer to use whole as it gives a deliciously subtle flavour, customised according to your tastes in that particular instance.
A mix of green cardamom, star anise, cassia bark, bay leaves and panch phoron is what I usually use in all of my cooking. Depending on what type of meat I’m making, they vary in ratio and quantity. You, of course, can add whatever garam masalas you prefer, or omit them if you don’t. Powdered mixes can be very useful and I like the Rajah and TRS brands, growing up on them.
Garnishing is up to you, I like the fresh addition of coriander, green chillies and tomatoes. They always make the final dish more appetising!
Chicken & Potato Curry
A classic combination, guaranteed to satisfy you and your family.
Ingredients
- 1 large roaster chicken, skinned and cut into ‘curry pieces’
- 4 large onions, sliced
- 6 garlic cloves, sliced
- 1 tbsp ginger, grated
- Oil
- Salt
- 1 large stick cassia bark, broken
- 4 green cardamom
- 1 star anise
- 3 bay leaves
- 1 tsp panch phoron
- 1 tsp turmeric
- 1.5 tsp cumin
- 1.5 tsp coriander
- 3 tbsp chilli powder
- 2 tbsp hot madras powder
- 1.5 tsp mixed curry powder
- 4 medium Maris Piper potatoes, peeled and quartered
- Water
- Coriander, chopped
- Green chillies
- 1 large tomato, cut into wedges
Directions
- In a saucepan, fry the sliced garlic in oil until fragrant and lightly golden. Add the ginger, onions, garam masala, salt and panch phoron and soften. Adding water, simmering until very soft.
- Use a potato masher to puree the onion base when softened enough.
- Add powdered spices and cook out until the oil separates.
- Mix in the cleaned chicken pieces and cook on high heat until mostly cooked through and all juices are released.
- Add in the potatoes and cooked covered for 5-10 mins until halfway cooked. Stirring to make sure nothing sticks. Add half cup of water if too dry.
- Pour in enough water to make the sauce, enough to cover the potatoes and a little extra. The potatoes will absorb some water.
- Bring the curry to a rolling boil and then lower to a simmer. Cook until the chicken is tender, potatoes are cooked through but not falling apart and the oil rises to the surface.
- Lower heat to all the way and add chopped coriander, green chillies and tomatoes for garnish. Warm through and then serve!
- You can use boneless cuts of chicken. Cooking times will be significantly shorter.
- You can also add the ratio of powdered spices to your tastes. E.g. reducing the amount of chilli powder if you don’t like spicy food.
- Using kashmiri chilli powder or paprika will give you the red colour without the spiciness.
- Make sure the potatoes are chopped roughly the same size so they cook evenly at the same time.
- Check for seasoning towards the end of cooking, the potatoes will absorb a lot of salt.
- Panch phoron is a mixture of cumin, fennel, fenugreek, mustard and nigella seeds. It gives a delicious fragrance to any dish, but you can leave it out if you don’t have it to hand.
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