Chicken and potato curry

    1 hour 45 min

    Letting the chicken pieces sit for half an hour in a gingery marinade makes all the difference to this curry. Skinning the chicken not only does away with most of the bird's fat, it also lets the spicy flavours really permeate the flesh. Potatoes make a great addition, adding bulk to the curry.

    192 people made this

    Serves: 4 

    • 1 chicken, about 1.35 kg (3 lb), jointed into 8 pieces
    • 1/2 tsp turmeric
    • 4 cm (1 1/2 in) piece fresh root ginger, peeled and finely chopped
    • juice of 1/2 lemon
    • 2 tbsp sunflower oil
    • 1 dried red chilli, broken into 2–3 pieces
    • 1 tsp brown or black mustard seeds
    • ½ tsp fennel seeds
    • ¼ tsp cumin seeds
    • ¼ tsp ground cumin
    • ¼ tsp ground cinnamon
    • 1 tbsp chickpea flour (gram flour)
    • 3 garlic cloves, roughly crushed
    • ½ green pepper, thinly sliced
    • 1 large onion, sliced
    • 1 can chopped tomatoes, about 400 g
    • 250 g (9 oz) potatoes, peeled
    • ¼ green cabbage, about 140 g (5 oz), thinly sliced
    • 140 g (5 oz) frozen peas, thawed with boiling water and drained
    • salt and pepper

    Prep:1hr  ›  Cook:45min  ›  Ready in:1hr45min 

    1. Remove the skin from the chicken joints. Cut 3–4 slashes in the flesh of each joint, right to the bone. Rub the turmeric, ginger, lemon juice and a little salt all over the chicken joints, then leave to marinate for about 30 minutes.
    2. Heat the oil in a large, heavy-based frying pan. Add the dried chilli, mustard seeds, fennel seeds and cumin seeds, and let them sputter and pop for a few minutes. Stir in the ground cumin, cinnamon and chickpea flour. Watch carefully to be sure you do not burn the spices, as this can happen very quickly.
    3. Add the garlic, green pepper and onion to the spice mixture and cook for a few minutes, stirring. Add the chicken and tomatoes and stir to mix. Cover and cook for 15 minutes.
    4. Meanwhile, cook the potatoes in boiling water for 5 minutes; drain and cut into bite-sized pieces. Blanch the cabbage in a separate pan of boiling water for 1 minute, then drain.
    5. Add the potatoes and cabbage to the curried chicken and stir in. Cover the pan again and continue to simmer over a moderately low heat for 20–25 minutes or until the chicken is completely cooked and tender. Add the peas and warm through for a few minutes. Serve hot, with Indian breads and pickles.

    Some more ideas

    Make this the day before you want to eat it – the curry is even better when the flavours have had longer to soak into the potatoes. * For a hotter, more garlicky curry, use 2 dried red chillies and up to 8 garlic cloves. Eating a lot of garlic may help to lower blood pressure.

    Plus points

    Traditional favourite vegetables, such as the humble potato, are a useful source of vitamin C. At one time they were very important in preventing scurvy in Britain during the winter months. Eaten frequently, potatoes can still contribute significant vitamin C to the diet, with antioxidant properties that play an important role in the prevention of cancer and heart disease. * The vitamin C provided by the peas, tomatoes and potatoes will increase the absorption of iron from the chicken. * All the water-soluble vitamins from the vegetables – vitamin C from the peas, tomatoes and potatoes, and B vitamins from the peas – are retained in the sauce of this curry.

    Each serving provides

    B6, C, niacin * B1, E, folate, copper, iron, potassium * A, calcium, selenium, zinc

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    Reviews in English (7)


    A few weeks ago I held an indian themed evening at my home for a few friends. We ate indian food and watched a Bollywood movie. The evening was a great success I followed this recipe loosely but swapped a couple of the ingrediants as I went along. Made a delicious pan of curry, enough for 15 people.  -  31 Jan 2011


    Absolutely delicious and very easy to prepare. The whole family loved it and this recipe will be added to the family cook book to be cooked regularly. The lemon juice gives the curry a really light, clean flavour, much nicer than regular heavy curries. Yum yum  -  08 Sep 2010


    Family loved it. Used a deseeded fresh red chilli instead of dried chilli and Spinach rather than cabbage (Spinach is authentic to Indian cooking - Cabbage isn't) For Vegetarian / Vegan curry substitute chicken for more diced potato and more Spinach. Vegans should make own chopped tomatoes using fresh peeled tomatoes. (To peel submerge tomatoes in boiling water for about a minute and then peel.)  -  21 Nov 2012