Indian Chicken Curry with Potatoes is a delicious South Indian dish served during the festive times! Even in a family get-together we make this spicy coconut chicken curry and serve it with parathas and biriyani. Vegetarians can also replace the chicken with cauliflower, It tastes absolutely awesome! I have already posted Vegetable kurma Recipe and Spicy Chettinad Chicken Curry on my blog. So try these out and share your comments!
If you're craving a delicious and flavorful curry dish, then this Indian chicken curry with potatoes recipe is the perfect choice for you. This classic dish combines tender boneless chicken thighs with creamy coconut and aromatic Indian spices, creating a truly unique and satisfying meal. Follow along with our step-by-step instructions to learn how to create this delectable dish in your own kitchen.
What Is Indian Chicken Curry with Potatoes?
- Indian Chicken Curry with Potatoes is a delicious and flavorful dish that combines succulent boneless chicken thigh pieces and tender potatoes, cooked in a rich, aromatic gravy.
- This popular Indian dish is known for its unique combination of Indian spices and distinctive seasoning, which gives it an irresistible taste and aroma. The blend of spices, including red chili powder, coriander powder, turmeric powder, and garam masala powder, adds a depth of flavor to the curry, while the tempering of fennel seeds, cloves, cinnamon stick, and bay leaf infuses the dish with a warm, fragrant essence.
- Additionally, the coconut and cashew paste lends a creamy and nutty undertone to the curry, making it a well-rounded and satisfying dish that pairs perfectly with steamed rice or naan bread. Indian Chicken Curry with Potatoes is a delightful representation of the delicious and diverse flavors of Indian cuisine.
Why You'll Love Indian Chicken Curry with Potatoes?
- Delicious and Creamy Texture: This Indian chicken curry with potatoes has a rich and creamy texture, thanks to the coconut paste and cashews. The combination of spices and coconut creates a velvety sauce that coats the chicken and potatoes perfectly.
- High in Protein: With boneless chicken thigh pieces as the main ingredient, this dish is high in protein, which is essential for muscle growth and repair. It's a great option for those looking to increase their protein intake.
- Packed with Flavor: The blend of spices, from the red chili powder to the garam masala, creates a flavorful and aromatic dish that will tantalize your taste buds. The potatoes also absorb all the delicious flavors, making each bite a treat.
- Vitamins and Minerals from Potatoes: Potatoes are a great source of vitamins and minerals, including vitamin C, potassium, and B vitamins. They add a nourishing element to the dish, making it a wholesome meal.
- Coconut for Heart Health: The addition of grated coconut not only enhances the flavor but also provides healthy fats that are beneficial for heart health. Coconut also adds a subtle sweetness to the curry.
- Comforting and Satisfying: This Indian chicken curry with potatoes is the ultimate comfort food. It's warm, hearty, and satisfying, making it the perfect meal for a cozy night in. The blend of spices and creamy texture will leave you feeling nourished and content.
Ingredients for Indian Chicken Curry with Potatoes
- Boneless chicken thigh pieces: This main protein ingredient adds a rich and savory flavor to the curry, while also providing a tender and juicy texture.
- Potatoes: The addition of potatoes not only adds a hearty and filling element to the curry but also absorbs the flavors of the spices, adding a comforting and satisfying taste.
- Onion: Finely chopped onions add a sweet and aromatic flavor to the curry, enhancing the overall taste and providing a pleasant texture.
- Tomatoes: Pureed tomatoes bring a subtle tanginess and a hint of sweetness to the curry, while also contributing to the rich and thick consistency of the gravy.
- Coconut: The ground coconut paste adds a creamy and slightly sweet flavor to the curry, balancing out the spices and adding a luxurious texture.
- Spices (red chili powder, coriander powder, turmeric powder, garam masala powder): These spices create a flavorful and aromatic base for the curry, adding warmth, depth, and complexity to the dish.
How To Make Indian Chicken Curry with Potatoes?
If you want to create a delicious Indian chicken curry with potatoes, follow these simple steps to ensure a flavorful experience.
- Peel and cut the potatoes into medium-sized pieces, boil with water and salt until half cooked, then drain and set aside.
- Place the tomatoes in a blender and blend until pureed.
- Grind the grated coconut and cashews with water until a smooth paste.
- Heat a pan with oil over medium heat and fry the fennel seeds, cloves, cinnamon stick, and bay leaf until they splutter.
- Add the finely chopped onions and green chilies, fry until golden brown.
- Stir in ginger and garlic paste, then add red chili powder, coriander powder, turmeric powder, garam masala powder, and 1/2 tsp of salt.
- Add the chicken pieces and cook for 2-3 minutes until the color changes.
- Pour in the tomato puree and cook until the raw smell leaves.
- Add the potatoes and 1 cup of water, stir well, cover and cook for about 10 minutes over low heat, stirring occasionally.
- Stir in the coconut paste, cook for another 5 minutes, and cover the pan with a lid.
By following these key steps, you can create a flavorful and aromatic Indian chicken curry with potatoes that will delight your taste buds.
- Side dish pairing: Serve the Indian chicken curry with potatoes with steamed basmati rice or freshly baked naan bread for a satisfying and complete meal. The mild flavors of the rice or naan will complement the bold and spicy flavors of the curry, providing a well-rounded dining experience.
- Salad accompaniment: Consider serving a refreshing cucumber and tomato salad on the side to balance out the richness of the curry. The crisp and cool flavors of the salad will provide a delightful contrast to the warm and savory chicken and potato curry.
- Condiment options: Offer various condiments such as raita, mango chutney, or a squeeze of lemon to enhance the flavors of the curry. These accompaniments will add depth and dimension to the dish, allowing each diner to customize their meal according to their preferences.
Tips for Making Indian Chicken Curry with Potatoes
- Preparation Duration: When preparing the Indian chicken curry with potatoes, ensure that you give yourself enough time to clean and wash the chicken thoroughly, cut the chicken and potatoes into medium-sized pieces, and blend the ingredients for the curry paste. This process may take around 20-30 minutes, so be sure to factor this into your cooking schedule.
- Cooking Technique: When frying the tempering ingredients, make sure to fry until they start to splutter for the best flavor. Additionally, when adding the chicken and potatoes, stir continuously to ensure they cook evenly and are coated in the flavorful curry base.
- Importance of Garnishing: Garnishing with chopped coriander leaves adds a fresh and vibrant touch to the dish, enhancing its visual appeal and adding a burst of flavor. Don't overlook this final step, as it can elevate the overall presentation of your Indian chicken curry with potatoes.
Variations for Indian Chicken Curry with Potatoes
- Vegetable Options: You can add a variety of vegetables to the curry to enhance the flavors and textures. Consider adding carrots, bell peppers, or peas for a colorful and nutritious twist.
- Protein Substitutions: Feel free to substitute the chicken with other proteins such as paneer (cottage cheese), tofu, or even chickpeas for a vegetarian version of the curry. Each option will bring its own unique taste to the dish.
- Spice Level: Adjust the spice level by increasing or decreasing the amount of red chili powder and green chilies to suit your taste preferences. You can also experiment with different types of chili peppers for added heat.
- Coconut Alternatives: Instead of using grated coconut, try using coconut milk for a creamier texture. You can also use ground almonds or cashews for a rich and nutty flavor.
- Herbal Infusion: Add a handful of fresh curry leaves or a sprig of fresh cilantro to infuse the curry with a burst of herbal aromas. These additions can elevate the overall taste of the dish.
- Sidedish Selection: Pair the curry with different side dishes such as naan, rice, or even quinoa for a wholesome and satisfying meal. Experiment with different accompaniments to find the perfect combination for your taste buds.
By exploring these variations, you can create a personalized version of Indian chicken curry with potatoes that will surely become a new favorite in your recipe repertoire. Enjoy the journey of experimenting and discovering new flavors!
How to Store Indian Chicken Curry with Potatoes
- Storing Leftovers: Once the Indian chicken curry with potatoes is cooked, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days to maintain freshness and flavor.
- Freezing Tips: If you have leftover curry and want to save it for later, freeze it in a freezer-safe container for up to 2-3 months. When ready to eat, simply thaw it in the refrigerator overnight and reheat it on the stovetop.
- Potatoes Preservation: If you have leftover boiled potatoes, store them separately from the curry. Keep them in an airtight container in the refrigerator for up to 3-5 days. Avoid freezing boiled potatoes as they tend to become mushy when thawed.
- Ginger-Garlic Paste: Store any leftover ginger and garlic paste in an airtight container in the refrigerator. Alternatively, you can freeze it in ice cube trays for easy portioning.
- Blended Tomatoes: If you have any remaining tomato puree, store it in a glass jar in the refrigerator for up to 5-7 days. Be sure to use a clean, dry spoon each time you scoop it out to prevent spoilage.
- Dry Spice Mixes: Keep your red chili powder, coriander powder, turmeric powder, and garam masala powder in airtight containers in a cool, dark place to maintain their flavor and potency. Avoid storing them near the stove or in direct sunlight.
Frequently Asked Questions (FAQs)
How can I adjust the spice level of the Indian chicken curry with potatoes?
- If you prefer a milder spice level, you can reduce the amount of red chili powder and green chili in the recipe. Conversely, if you enjoy a spicier dish, feel free to increase the amount of these ingredients to suit your taste.
Can I use bone-in chicken instead of boneless chicken thigh pieces?
- Yes, you can definitely use bone-in chicken for this recipe. However, the cooking time may need to be adjusted to ensure that the chicken is fully cooked.
What can I substitute for grated coconut in the coconut chicken curry?
- If you don't have grated coconut on hand, you can use coconut milk as a substitute. Simply adjust the quantity to achieve the desired consistency of the curry.
How long does it take to cook the potatoes in the dish?
- The potatoes should be boiled until they are half cooked before adding them to the curry. After adding the potatoes to the curry, they should be fully cooked in about 10 minutes over low heat.
Can I make the curry in advance and reheat it later?
- Yes, you can make the Indian chicken curry with potatoes in advance and store it in the refrigerator. Reheat it on the stovetop or in the microwave before serving, and you may need to add a little water to adjust the consistency.
Is it necessary to garnish the coconut chicken curry with coriander leaves?
- Garnishing with freshly chopped coriander leaves adds a burst of freshness and flavor to the dish, but it is optional. Feel free to skip the garnish if you prefer.
Indian Chicken Curry with Potatoes 2017-07-01 01:22:54
Indian Chicken Curry with Potatoes
Prep Time 00:15
Cook Time 00:25
Total Time 00:40
- 300 g boneless chicken thigh pieces
- 150 g potatoes
- 1 large sized onion
- 2 tsp ginger and garlic paste
- 1 green chili
- 150g tomatoes
- 1&1/2 tsp red chili powder
- 1 tbsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- salt to taste
- 1/2 cup grated coconut
- 6 whole cashews
- water as needed
- 2 tbsp olive oil
- 1/2 tsp fennel seeds
- 4 cloves
- 1 inch cinnamon stick
- 1/2 bay leaf
1 tbsp of fresh coriander leaves, finely chopped
- Firstly, clean and wash the chicken well. Then cut the chicken pieces into medium size.
- Secondly, peel and cut the potatoes into medium size. Then boil potatoes with enough water and salt until half cooked, drain the water and keep it aside.
- Thirdly, chop onion and green chili finely.
- Then, chop the tomatoes, and place them in a blender and blend until pureed.
- Finally, grind all the ingredients given under 'to grind' until a smooth paste.
How to cook coconut chicken curry
- Meanwhile, heat a pan with oil over medium heat.When the oil heats, fry all the ingredients given under 'to temper' and fry until spluttering.
- Then add finely chopped onions and green chilies, and fry until they turn into golden brown.
- Also add ginger and garlic paste, stir fry till the raw smell leaves.
- Then add red chili powder, coriander powder, turmeric powder, garam masala powder and salt (1/2 tsp), give a quick stir.
- At this stage add chicken pieces, stir continuously for 2 to 3 mins or until it changes its color.
- Then pour tomato puree and cook until its raw smell leaves.
- Furthermore, add potatoes and 1 cup of water, stir well, close the pan with a lid and cook it for about 10 minutes over low heat until they are fully cooked. Stir in between.
- Then add the coconut paste, stir well and cook it for another 5 mins in low heat and cover the pan with lid.
- If the gravy is thick, add some water and adjust the salt and spice as needed.
- When the gravy becomes slightly thick, (the oil separates from the gravy is the correct stage) switch off the heat and finally, garnish it with chopped coriander leaves.
- By Santhi Therese The Indian Claypot