Best Easy Indian Chicken Curry With Potatoes Recipe
Indian cuisine is known for its rich and flavorful curries, and one of the most popular dishes is chicken curry with potatoes. This delicious and easy-to-make recipe combines tender chicken pieces with aromatic spices, creating a comforting and satisfying meal. Here is a step-by-step guide to preparing the best Indian chicken curry with potatoes:
– 500g boneless chicken, cut into bite-sized pieces
– 2 medium-sized potatoes, diced
– 1 onion, finely chopped
– 2 tomatoes, pureed
– 2 tablespoons vegetable oil
– 2 teaspoons ginger-garlic paste
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon garam masala
– Salt to taste
– Fresh coriander leaves for garnish
1. Heat oil in a large pan or skillet over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook for a minute.
5. Add tomato puree and cook until the oil separates from the mixture.
6. Add turmeric powder, red chili powder, and salt. Mix well.
7. Add chicken pieces and potatoes. Coat them with the spice mixture.
8. Cover the pan and cook for about 15-20 minutes, or until the chicken and potatoes are cooked through.
9. Sprinkle garam masala and garnish with fresh coriander leaves.
10. Serve hot with steamed rice or naan bread.
Frequently Asked Questions:
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but the cooking time may increase slightly.
2. Can I substitute the potatoes with other vegetables?
Yes, you can substitute potatoes with vegetables like carrots, peas, or bell peppers.
3. Can I make this curry spicier?
Absolutely! Adjust the amount of red chili powder according to your taste preferences.
4. Can I use chicken thighs instead of boneless chicken?
Yes, chicken thighs work well in this recipe and add extra flavor to the curry.
5. Can I make this recipe vegan?
Yes, you can substitute chicken with tofu or vegetables to make a vegan version of this curry.
6. Can I freeze the leftovers?
Yes, you can freeze the leftovers for up to 3 months. Just thaw and reheat before serving.
7. Can I use store-bought curry powder instead of individual spices?
Yes, you can use curry powder as a substitute, but the flavor may vary slightly.
8. Can I use coconut milk in this recipe?
Yes, you can add coconut milk for a creamy texture. Adjust the spices accordingly.
9. Can I make this curry in a slow cooker?
Yes, you can transfer the ingredients to a slow cooker and cook on low for 4-6 hours.
10. Can I add yogurt to this curry?
Yes, you can add yogurt towards the end to enhance the flavors and add a creamy texture.
11. Can I use leftover curry as a filling for samosas?
Absolutely! Leftover curry can be a delicious filling for samosas or stuffed parathas.
Enjoy this flavorful and comforting Indian chicken curry with potatoes, and impress your friends and family with your culinary skills.