Curry chicken with potatoes is like a comforting hug on a plate. It’s a classic dish where tender chicken pieces and hearty potatoes are simmered in a flavorful curry base.
Here’s how it usually goes down: You’ve got your chicken, cut and prepped, marinated in zesty green seasoning. Meanwhile, a medley of potatoes eagerly awaits their turn to join the curry party.
The magic begins when everything hits the pot – the aromatic blend of spices, the seasoned chicken, and those humble potatoes. As they simmer away, the curry concoction thickens, and the flavors meld into something truly special.
What makes this dish stand out is the balance. The tender chicken soaks up the rich curry goodness, and the potatoes, oh, the potatoes! They absorb all that savory charm, thicken the sauce, and become little pockets of delight in every bite.
No need for elaborate ceremonies here; it’s a straightforward, down-to-earth affair that brings warmth and satisfaction to your soul and table.
Curry chicken with potatoes is the kind of meal that feels like home–a nd tastes like home, no matter where you are. It’s simple, hearty, and oh-so-good. So, why not give it a go? Your taste buds will thank you. 🍛✨
I recently made this delicious curry and filmed the process for IG. The picture gained thousands of likes, so I decided to document that specific recipe here because it was also absolutely delicious and easy to make.
What are the main ingredients in curry chicken with potatoes?
1. Chicken:
At the heart of this culinary masterpiece is the star of the show – chicken. Whether you prefer bone-in pieces or succulent, boneless cuts, the choice is yours. The chicken serves as the canvas for the rich tapestry of flavors about to unfold.
2. Green Seasoning:
The secret weapon in the flavor arsenal is green seasoning. This vibrant blend typically includes a medley of scallions, thyme, bandhania (culantro), parsley, cilantro, onion, garlic, and a hint of hot pepper if you desire. It’s the marinade that elevates the chicken from ordinary to extraordinary.
3. Potatoes:
Enter the humble yet mighty potatoes. These starchy wonders play a crucial role, absorbing the essence of the curry and turning into savory, fork-tender delights. They add a hearty element to the dish and soak up the aromatic curry goodness.
4. Curry Base:
What’s a curry without its base? The magic happens here—a blend of spices, aromatics, and a touch of culinary wizardry. In Trinidad, we have several major brands of curry(a mixture of spices), however, any will work in this recipe.
5. Aromatics:
No curry is complete without the aromatic companions – onions and hot pepper. Sautéed to golden perfection, they lay the foundation for the flavor symphony about to unfold.
As these ingredients come together in the pot, a harmonious blend of textures and flavors emerges. The result? A soul-satisfying dish that’s not just a meal; it’s a culinary journey. So, gather your ingredients and embark on the delightful adventure of making curry chicken with potatoes in your kitchen. 🍲✨
Do I need to add hot peppers?
The addition of hot peppers is a bonus for pepper lovers! Eliminate it if you don’t like hot pepper!
How to enjoy curry chicken with potatoes?
Curry chicken with paratha roti –buss up shut–is the ultimate comfort food.
Also serve this delicious curry chicken with potatoes with sada roti, dosti roti, dhalpuri roti, or dhal, Instant Pot Dhal and the perfect basmati rice, geera rice , turmeric rice , or pumpkin rice.
You can also check out my original curry chicken recipe (no potato), which is still a winner.
More Delicious Curry Chicken Recipes:
Curry Chicken with Pigeon Peas
Curry Chicken with Eggplant and Chickpeas
Turmeric Chicken (No Curry Powder)
CURRY CHICKEN WITH POTATOES
Ingredients
- 4 pounds chicken--legs thighs or a whole chicken cut up into 2 inch pieces
- 6 tbs green seasoning or minced culantro
- 2 tbs minced garlic
- 1 onion sliced and divided
- Scotch bonnet or habanero pepper- sliced
- 1 plum tomato chopped
- 10 sprigs thyme chopped
- 1 tbs Himalayan salt or more to taste
- 1 teaspoon freshly ground black pepper
- 6 tablespoons Curry powder ‘Trinidad’
- 1 tsp cumin roasted
- 1 tsp duck and goat curry powder
- 6 tablespoons extra virgin olive oil
- 2 lbs potatoes
Instructions
- Prepare Chicken: Cut up chicken into 2 inch pieces if required. Wash chicken with lemon, removing skin if you wish, excess fat and rub off slime. Drain well in a colander.
- Season chicken with 4 tbs green seasoning, 1 tbs minced garlic, 1/2 of the sliced onion and hot pepper, tomato, thyme, salt and black pepper. Allow it to marinate for several hours or overnight, optional.
- Make Curry Paste: In a small bowl, add 6 tablespoons curry powders and cumin along with 1/2 cup of water, 2 tbs green seasoning and 1 tbs minced garlic. Mix well and set aside.
- In a heavy bottomed pot or dutch oven over medium heat, heat oil, add the reserved pieces of onions and pepper and cook until golden brown. Add curry mixture and cook until grainy and curry separates from the oil, stirring constantly and scraping bottom of pot to prevent it from sticking and burning, 3-5 minutes.
- Add seasoned chicken and potatoes to pot. Mix well to combine.
- Cover pot and cook on medium heat until meat has released its juices and evaporates about 30-40 minutes, gently stirring every 10 minutes or so in a basting motion (pouring the pan juices over the chicken).
- If water has evaporated during this time, add hot water to make sauce, about 1-2 cups. Bring to a boil, lower heat to medium, cover pot and cook until sauce has thickened about 5-10 minutes. Taste for salt and add more if required. Garnish with chopped cilantro or culantro(bandhania). Serve hot with roti or rice and a salad.
